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Ingredients
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2 tablespoons olive oil
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4 chicken thigh fillets, trimmed, cut into quarters
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1 brown onion, roughly chopped
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1 large carrot, thickly sliced
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1 large parsnip, thickly sliced
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400g can diced tomatoes
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495g can Country Ladle garden vegetable with wholegrain barley soup
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1 large zucchini, thickly sliced
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400g can chickpeas, drained, rinsed
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Cooked risoni pasta, to serve
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Fresh basil leaves, to serve
Method
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1Heat oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion to pan. Cook, stirring, for 3 minutes or until softened. Return chicken to pan.
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2Add carrot, parsnip, tomato, soup and 1/2 cup cold water. Stir to combine. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes or until vegetables are almost tender. Add zucchini and chickpeas. Season with salt and pepper. Cook, covered, for 10 minutes or until vegetables are tender. Serve with risoni and basil.
Source: taste.com.au
