Soup with chicken-stuffed pasta shells
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Large pasta shells 24 large dry shells 240 g
- Minced chicken 300 g
- Chicken stock 2 litres 2000 g
- Egg 1 medium, shelled 50 g
- Sliced white bread crusts removed 50 g
- Milk 80 ml 80 g
- Garlic 6 g
- Parsley half filling, half finishing 6 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Tear the sliced bread and soak in the milk for 10 minutes until absorbed. Mix the chicken with the very finely chopped garlic, beaten egg, half the parsley, pepper and a pinch of salt. Add the bread with all its absorbed milk and mix until combined.
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Fill the 24 dry pasta shells using a teaspoon or piping bag, dividing all the mixture between them without packing too tightly. Keep chilled while heating the stock.
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Bring the chicken stock to the boil in a wide pan. Carefully add the shells, reduce to a gentle simmer and cook for 18–22 minutes, or as long as the pasta needs. Check a shell from the middle: the pasta must be tender and the chicken filling fully cooked; continue cooking if necessary. Check for 74°C in the centre of the filling.
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Serve six shells per person with the stock and finish with the remaining parsley. Serve immediately.
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