Chicken and veg soup

Name: Chicken and veg soup
Total time: 3 h 30 min
Yield: 6
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)

Carrots, courgettes, leek & peas

Dairy-freedf

“This satisfying soup is a great way to use up leftover bits of veg. ”

Serves 6

Cooks In3 hours 30 minutes

DifficultyNot too tricky

Jamie Magazine Chicken Gorgeous Winter Soups Italian Healthy meals Leftovers

Nutrition per serving

Calories 168 8%
Fat 4.3g 6%
Saturates 0.9g 5%
Sugars 8.4g 9%
Protein 14g 28%
Carbs 19.5g 8%

Of an adult's reference intake

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By The Chiappa Sisters

Tap For Ingredients

Method

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.