Holly Bell’s Italian Pasta Soup
GBBO runner up Holly Bell has produced this tasty Italian recipe exclusively for the Drew&Cole Soup Chef.
Serve sprinkled with some grated parmesan and fresh basil.
150g chestnut mushrooms, diced
150g French green beans, cut in to 3rds
250g cooked chicken, sliced or diced
2 coils of dry tagliatelle
800ml chicken stock
Salt and pepper (to taste)
Add mushrooms, beans, sweetcorn and stock then put on the lid and select CHUNKY function.
7 minutes before the end of the cooking time lift the lid and add in the chicken and tagliatelle, stir to combine. Replace the lid and allow the program to finish, open the lid and season to taste before serving.