Jamie Magazine
By The Chiappa Sisters
3 hrs 30 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
1 large onion
1 leek
2 sticks of celery
2 carrots
2 courgettes
200g cooked chicken
olive oil
100g orzo
50g 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
optional: 1 bunch of fresh flat-leaf parsley
Method
This satisfying soup is a great way to use up leftover bits of veg.
- To prepare the chicken stock, peel and quarter the onions, then place in a large saucepan, with the remaining stock ingredients.
- 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.
- Strain the broth through a sieve, discarding the solids, then leave it to cool.
- To make the soup, peel and/or trim the onion, leek, celery and carrots, then roughly chop along with the courgettes. Shred the chicken.
- 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.
- 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.
- Divide the soup between bowls, top with the herbs, and serve.
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