Chicken, Chilli and Rosemary Soup

cook 10 mins
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped, plus extra to garnish
  • 2 tablespoons finely chopped fresh rosemary
  • 2 x 400 g cans cream of chicken soup
  • crusty bread rolls, to serve
  • chilli oil
  • finely chopped chives
  • Pour the soup into a saucepan, stir in the garlic, chilli and rosemary and bring to the boil. Reduce the heat to medium and cook for a few minutes or until piping hot.
  • Remove from the heat. Ladle into bowls, sprinkle with the chives and the remaining chopped chilli, to garnish, and drizzle with chilli oil. Serve immediately with crusty bread rolls.
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