Ingredients

Method

• 3 T olive oil
• 1.5 kg Woolworths free-range chicken portions
• 1 cube Woolworths crushed garlic
• Woolworths crushed chilli, to taste
• 2 x 550 g packs Woolworths minestrone soup mix
• sea salt and freshly ground black pepper, to taste
• 2 × 500 ml cartons Woolworths organic liquid chicken stock
• 1 x 125 ml sachet Woolworths chicken bone broth
• ½ cup cream
• 1 Parmesan rind
• 60 g Parmesan, grated
• 2 x 250 g packs Woolworths spinach and ricotta ravioli
For the stuffed braai bread:
• 1 Woolworths garlic-filled garlic butter ciabatta
• 3 T capers, drained
• 8 anchovy fillets, chopped
• 5 T chopped sundried tomatoes
• 10 g Italian parsley, chopped

Method

Ingredients

1. Place a potjie over warm coals and add the olive oil. Brown the chicken all over in batches until golden on both sides. Remove and set aside.

2. Add the garlic, chilli, soup mix and a pinch of salt to the potjie. Cook for about 10 minutes until softened, stirring occasionally.

3. Return the chicken to the potjie. Add the chicken stock and bone broth, then cover and simmer gently for 45–60 minutes, or until the chicken is cooked through and tender.

4. Remove the chicken from the potjie, then add the cream, Parmesan rind and grated Parmesan. Season to taste and return to a gentle simmer.

5. Add the ravioli and cook for 5–10 minutes, or until cooked through. Shred the chicken and serve the soup topped with the chicken, basil pesto and lemon juice and the bread on the side.

6. To make the bread, stuff the ciabatta with the capers, anchovies, sundried tomatoes and parsley, then bake over the coals.

Find more soup recipes here 

Videographer: Ant Hoard