Feel like a hearty chicken soup but don’t have the hours to make it? This recipe is a winner! It uses leftover roast or BBQ chicken with fridge and pantry staples so you can have a warming, tasty, creamy soup in 30 minutes. Recipe is courtesy of How Sweet Eats with a few changes to cooking time etc. Serves 4 generously.
Ingredient
- 40 gm butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- salt and pepper
- 1/2 tsp mixed herbs
- 1 1 /2 cups cooked, shredded chicken
- 6 cups chicken stock
- 1 parmesan cheese rind
- 1 cup uncooked orzo or risoni pasta
- 1/2 cup milk
- 1 tsp plain flour
- fresh herbs, for serving
- grated parmesan cheese, for serving
- lemon wedges, for spritzing
Directions
Heat the butter in a large stock pot over medium to low heat. Add in the onion, carrots and celery with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Stir in the garlic and mixed herbs and cook until fragrant.
Add in the chicken stock and parmesan rind. Bring to the boil and simmer until the vegetables are tender about 5 -10 minutes.
Add in the shredded chicken and orzo/risoni and bring back to the boil. Cook uncovered, stirring occasionally until the pasta is al dente, about 7 minutes.
Ina small bowl whisk together the milk and flour. Pour this into the soup and simmer for another 1 -2 minutes. Taste and season with more salt and pepper as needed and scoop out the parmesan rind. Serve with fresh herbs for sprinkling, freshly grated parmesan and a good squeeze of lemon.
So, I knew there was a reason I was storing all those parmesan rinds in the freezer! If you don’t have any I’m sure the soup would be terrific with out it. But please don’t forget the squeeze of lemon it adds a delicious brightness to the soup. Enjoy. Sheryl x
