Chicken Carbonara Soup

Ingredients:

• 2 tbsp Co-op olive oil

• 3 Co-op British chicken thighs, skin removed

• 100g Co-op diced pancetta

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 1.2 litres chicken stock, made with 1 stock cube

• 50g Co-op Parmesan wedge, finely grated, plus extra to serve, and the rind (optional, see tip)

• 70g Co-op spaghetti, broken into small pieces

• 100ml Co-op double cream

• 4 tbsp flat-leaf parsley, finely chopped

• Crusty bread, to serve

Directions:

1. In a large saucepan, heat the oil over a medium heat and fry the chicken thighs for 5 mins, turning occasionally, until golden

2. Remove from the pan and set aside

3. In the same pan, fry the pancetta for 3 mins, until just starting to colour

4. Add the onions and garlic and fry for a further 3-4 mins, until the onions are soft but not coloured

5. Return the chicken to the pan along with the stock and parmesan rind, if using

6. Bring to the boil, cover and simmer for 30 mins

7. Remove the chicken thighs with tongs and cover with tin foil

8. Add the broken spaghetti to the pan and cook for 10 mins

9. Meanwhile, shred the meat from the chicken thighs and discard the bones

10. A couple of minutes before the spaghetti is cooked, return the chicken to the pan and heat through thoroughly for a further 2 mins

11. Turn off the heat and stir in the cream, grated parmesan and parsley

12. Remove the parmesan rind and divide the soup between four bowls

13. Serve with extra parmesan, a generous grind of black pepper and crusty bread, if you like

TIP:

When you come to the end of your Parmesan wedge, don’t throw the rind away! Keep it in the freezer and add to soup, stews or sauces