This soup is made using the naga chip spice from The Orange Buffalo. The chip spice is a blend using naga powder which is spicy, sweet and slightly tart in flavour, followed by slight undertones of a woody, smoky taste. The soup is so easy to cook but really tasty! Great for left over chicken.

(also find them on instagram here )

• 6-8 Chicken thighs, skin on for extra flavour
• 1 heap tbsp. Naga chip spice
• 1 tbsp. olive oil
• 1 onion, diced
• 2 celery sticks, finely diced
• 1 large carrot, peeled and finely diced
• 1 tbsp. tomato puree
• 3 large garlic cloves, finely chopped or grated
• 1.5 pints chicken stock
• 1 tin chopped tomatoes
• Pasta- I used Mafaldine but you can use spaghetti
• Handful of basil leaves

• Marinade chicken thighs in the Naga chip spice, along with the olive oil, rub together and leave for at least 30 minutes.
• Heat a pan and brown the thighs until golden. Remove & set aside. No need to add extra oil, there should be enough on the chicken.
• Add diced onion, celery and carrots to the pan and sauté until softened.
• Add tomato purée and the garlic. Mix well.
• Pour in the chicken stock and the tomatoes, stir through.
• Add the chicken back to the soup, cover & simmer for 40 minutes.
• Carefully remove the chicken, take off the skin and shred the meat.
• Meanwhile, break pasta noodles into the soup, yes I said break don’t @ me Italians!
• Empty the chicken back into the soup, mix and simmer until the pasta is cooked.
• Check for seasoning, I added a little salt and cracked black pepper.
• Sprinkle over fresh basil leaves and serve with crusty bread, I also sprinkled over some Parmesan, it was delicious.