Name: Chicken and veg soup
Total time: 3 h 30 min
Yield: 1
Cuisine: italian
Ingredients: 1 large onion; 1 leek; 2 sticks of celery; 2 carrots; 2 courgettes; 200 g cooked chicken; olive oil; 100 g orzo; 50 g frozen peas; 1 bunch of fresh flat-leaf parsley; 1 large onion; 1 chicken carcass and bones; 2 carrots; 2 sticks of celery; 5 black peppercorns; 1 bunch of fresh flat-leaf parsley (optional)

Chicken and veg soup

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Total Time:
3 hours 30 minutes

Satisfying veggie soup using leftovers.

Ingredients:

1 large onion
1 leek
2 sticks of celery
2 carrots
2 courgettes
200 g cooked chicken
olive oil
100 g orzo
50 g frozen peas
1 bunch of fresh flat-leaf parsley
1 chicken carcass and bones
5 black peppercorns
1 bunch of fresh flat-leaf parsley (optional)

Instructions:

For the chicken stock: Peel and quarter the onions, then combine with the remaining stock ingredients in a large saucepan. Pour in 3 liters of cold water and season with sea salt. Bring to a boil over medium heat, skimming off any foam. Cover, reduce heat, and simmer for 3 hours. Strain the broth, discard solids, and let it cool. For the soup: Peel and trim the onion, leek, celery, and carrots. Roughly chop with the courgettes. Shred the chicken. Heat oil in a large saucepan over medium heat. Sauté all vegetables except peas for 5 minutes. Add orzo, pour in the stock, and bring to a boil. Simmer for 8-10 minutes until vegetables are tender and orzo is cooked. Stir in peas and chicken until heated through. Season to taste. Serve the soup topped with herbs.

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