Ingredients
1 T olive oil
2 chicken thighs
3 pieces cooked and chopped bacon
1 onion finely chopped
a few shredded basil leaves
a few finely chopped rosemary leaves
2 potatoes cut to bite size
1 large carrot cut to bite size
2 small zucchini
1-2 celery sticks
4 C chicken stock
1 3/4 C peas frozen
1 C small pasta
Preparation
Fry chicken thighs about 5 minutes each side. Remove chicken and add bacon, onion and herbs and cook gently for 5 minutes. Add carrots, celery, potatoes and zucchini and cook 5-7 minutes. Return chicken to pan, add stock and bring to a boil. Cover and cook on low 30-40 minutes. Remove chicken thighs. Add peas and pasta. Return to a boil, then to a simmer for 5 minutes to cook pasta. Meanwhile remove and chop chicken and return it to the soup.
