Jamie Oliver

Chicken soup with spring veg & pasta

Carrots, courgettes, leek & peas

Chicken soup with spring veg & pasta

Serves 6
Cooks In3H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    168
    8%
  • Fat
    4.3g
    6%
  • Saturates
    0.9g
    5%
  • Protein
    14g
    28%
  • Carbs
    19.5g
    8%
  • Sugars
    8.4g
    9%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By The Chiappa Sisters
Tap For Method

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
  • CHICKEN STOCK
  • 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)
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By The Chiappa Sisters

Share this Recipe

Tap For Ingredients

Method

  1. To prepare the chicken stock, peel and quarter the onions, then place in a large saucepan, with the remaining stock ingredients.
  2. Cover with 3 litres of cold water, then season with a little sea salt. Bring to the boil over a medium heat, skimming any froth off the surface with a spoon. Cover with a lid, lower the heat and simmer slowly for 3 hours.
  3. Strain the broth through a sieve, discarding the solids, then leave it to cool.
  4. To make the soup, peel and/or trim the onion, leek, celery and carrots, then roughly chop along with the courgettes. Shred the chicken.
  5. Add a splash of oil to another large saucepan and place over a medium heat. Add all the vegetables, except the peas, and sauté for 5 minutes.
  6. Stir in the orzo, pour in the stock and bring to a boil. Lower the heat and simmer for 8 to 10 minutes, or until the veg are cooked and orzo is soft, then stir in the peas and chicken until heated through. Season to taste.
  7. Divide the soup between bowls, top with the herbs, and serve.

Tip

View Comments
Nutrition per serving
  • Calories
    168
    8%
  • Fat
    4.3g
    6%
  • Saturates
    0.9g
    5%
  • Protein
    14g
    28%
  • Carbs
    19.5g
    8%
  • Sugars
    8.4g
    9%

Of an adult's reference intake