CHICKEN, ORZO AND SPRING ONION BROTH

Orzo, Giant cous Cous or Macaroni will work for this recipe, even barley or spelt if you have some in the cupboard. Cook this meal the night after a Roast chicken, i’d suggest Monday. Use the bones for a really good flavoured stock and pick off every last scrap of meat to bulk it out. Frozen herbs will work just as well as fresh if your home grown creations are dwindling slightly. Add a handful or two of frozen petit pois all the left over roast chicken you have and you’ll have yourself a perfectly light and healthy supper that the whole family can enjoy.

Total 25 minutes

Preparation 10 minutes

Cooking 15 minutes

Serves 4

INGREDIENTS

750ml chicken stock or 2 chicken stock cubes

50g orzo or similar pasta shape

2 garlic cloves, peeled and finely sliced

2 celery sticks, finely chopped

approximately 100g roast chicken, shredded

100g frozen peas

4 spring onions, trimmed and finely chopped

30g fresh or frozen mint

TO SERVE

crusty bread

mixed salad leaves

METHOD

1. Pour the chicken stock into a large saucepan and place on a high heat. Once boiling, add the orzo, garlic and celery. Allow this to cook for 10–12 minutes until the pasta is completely cooked.

2. Now add your shredded chicken, peas and spring onions. Heat through before adding the mint.

3. Serve with crusty bread or a large mixed salad.

TIP

This soup is the ideal vehicle for using up all your leftover bits and pieces. Everything from roasted parsnips left over from the Sunday roast to mushrooms from last week’s shop that are looking a little worse for wear. Simply chop everything to roughly the same size, chuck it all into the saucepan with the chicken and allow to simmer.