Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps olive oil
  • 4 cups Chicken breasts (diced)
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 zucchini (halved lengthways and sliced)
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)
  • 2 carrots (thinly sliced)
  • 2 sticks Celery (sliced)
  • 3 cups vegetable stock
  • 0.375 cup milk
  • 2 Tbsps Pistachio (shelled)
  • 8 slices Pancetta
  • 1 tsp fresh oregano (chopped)

Instruction

  • Heat the oil in a pot and fry the meat on a high heat. Remove from the pot and set aside. Fry the onion and the garlic in the meat juices for a few minutes, then add the remaining vegetables. Fry for a few minutes and then deglaze with the stock and the milk.
  • Return the meat to the pot, season with salt and ground black pepper and simmer on a medium heat for 10-15 min. Dry roast the pistachios and leave to cool.
  • Season the soup to taste and pour into preheated bowls. Sprinkle with the pistachios and serve garnished with the ham and the oregano.