Advertise Here
  • Home
  • Recipe
  • Minestrone poached chicken & salsa verde recipe
0 0
Minestrone poached chicken & salsa verde recipe

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
Chicken & Soup
6 rashers of smoked Pancetta
Olive Oil
2 sprigs of fresh Rosemary
2 small Carrots
2 sticks of Celery
1 Red Onion
2 Chicken Stock Cubes
½ a head of Broccoli
½ a Cauliflower
100 g Basmati Rice
100 g dried Macaroni
2 × 150 g skinless Chicken breasts
1 handful of frozen Broad Beans
1 handful of frozen Peas
200 g baby Spinach
Parmesan Cheese , to serve
Salsa Verde
1 bunch of fresh Tarragon or flat-leaf parsley
1 bunch of fresh Mint
2 Anchovy fillets
1 tbsp Cornichons
1 tbsp Capers
1 heaped tsp Dijon Mustard
1 clove of Garlic
3 tbsp extra virgin Olive Oil
1 tbsp Apple Cider Vinegar

Nutritional information

Serving Size
608 kcals
24.9 g
5.2 g
Saturated Fat
50.5 g
9.2 g

Minestrone poached chicken & salsa verde recipe

  • Serves 4
  • Medium


  • Chicken & Soup

  • Salsa Verde





Finely slice the pancetta and put it into the casserole pan with 2 tablespoons of olive oil, strip in the rosemary leaves and cook until crispy, then remove it all to a bowl, leaving the oil behind. Take the pan off the heat. Slice the trimmed carrots and celery and peeled onion in the processor then tip into the pan. Put back on a high heat, add salt, pepper and crumble in the stock cubes. Slice the broccoli stalks (reserving the florets) and all of the cauliflower in the processor and tip into the pan along with the rice and macaroni, then cover with 1.5 litres of boiling water and the lid.


On a plastic board, bash the fatter end of the chicken breasts with a rolling pin so they’re an even thickness, then add to the pan, making sure they’re fully submerged, and cover with the lid. Swap to the bowl blade in the processor. Put the tarragon or parsley, the top leafy half of the mint, the anchovies, cornichons, capers and mustard in the processor. Squash in the unpeeled garlic through a garlic crusher and blitz until fine. Scrape into a bowl, add 1 tablespoon of the soup stock, the extra virgin olive oil and vinegar and mix together, loosening with an extra splash of stock, if needed.


After about 8 minutes, scoop out the cooked chicken, then add the broccoli florets, broad beans, peas and spinach to the soup, replacing the lid. Spoon the salsa verde on to a platter, slice the chicken breasts, then serve them on top of the salsa, sprinkled with the crispy pancetta and rosemary. Add more boiling water to the soup if you prefer it brothy, then serve with a few shavings of Parmesan, mixing everything together at the table.


Mexican tomato soup recipe
Butternut squash and sage soup recipe
Mexican tomato soup recipe
Butternut squash and sage soup recipe

Add Your Comment