Chicken Soup with Fregola

Name: Chicken Soup with Fregola
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 serving
Ingredients: 3 tbsp olive oil; 2 chicken thighs (bone in, skin on); 1 medium yellow onion (peeled and diced); 1 stick celery (diced); 1 red pepper (capsicum), diced; 2 garlic cloves (peeled and chopped); 1 tbsp fresh oregano; 1 Small bunch flat-leaf parsley; 3/4 cup fregola sarda; salt & pepper; 1/2 cup fresh cream

User Reviews

3.7

27 reviews

Good

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
4
Calories
511 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Chicken Soup with Fregola

Stella Pitts

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Tiny pasta balls (fregola) help create the Italian version of chicken noodle soup. Warming, hearty and utterly delicuous, this soup is everything you need to warm every corner of your soul.

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Ingredients

Servings

3 tbsp olive oil
2 chicken thighs (bone in, skin on)
1 medium yellow onion (peeled and diced)
1 stick celery (diced)
1 red pepper (capsicum), diced
2 garlic cloves (peeled and chopped)
1 tbsp fresh oregano
1 Small bunch flat-leaf parsley
3/4 cup fregola sarda
salt & pepper
1/2 cup fresh cream

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Instructions

Heat the olive oil in a large pan until hot over a moderate heat until hot. Add the chicken thighs and fry them until all the sides have browned, around 5 minutes. Remove from the pan.
Add the onion, celery, red pepper and garlic for about 5 minutes until soft.
Return the chicken to the pan along with about 2 tablespoons of chopped parsley (stalks and leaves) and the oregano. Season with about 1 1/2 teaspoons salt and some black pepper. And pour over about 1.5 litres of water. Bring the soup to boil and reduce the heat to low. Simmer gently for 1 hour, until the chicken is tender.
Remove the chicken from the pan and leave to cool. Add the fregola to the soup and cook according to the packet instructions, minus 1 minute.
Using your fingers or two forks, shred the chicken from the bone and add to the soup. Discard the bones. Pour in the cream and simmer for 2 minutes, before removing from the heat. Check for seasoning and that's it! I like to pop on the lid and leave for 30 minutes for the fregola to swell up and absorb more liquid before eating, but it's good to go if you haven't got the time or stamina to wait. When you're good to go, sprinkle with a little more chopped parsley and if you have some, a sprinkling of Parmigiana Reggiano cheese is just the ticket!

Nutrition Information

Show Details

Calories 511kcal (26%) Carbohydrates 40g (13%) Protein 16g (32%) Fat 32g (49%) Saturated Fat 11g (55%) Cholesterol 96mg (32%) Sodium 69mg (3%) Potassium 382mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1500IU (30%) Vitamin C 41mg (46%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 511 kcal

% Daily Value*

Calories	511kcal	26%
Carbohydrates	40g	13%
Protein	16g	32%
Fat	32g	49%
Saturated Fat	11g	55%
Cholesterol	96mg	32%
Sodium	69mg	3%
Potassium	382mg	8%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1500IU	30%
Vitamin C	41mg	46%
Calcium	66mg	7%
Iron	2mg	11%