As I write this I’m down with a cold. I just made this for a simple and easy dinner, and you know what? I actually feel much better after having this soup — it really is the perfect simple, clean-flavoured meal that will satisfy your palate and make you feel nourished. No wonder they say "chicken soup for the soul".
Chicken and stock
| 1 | Chicken, whole, free-range (Main) |
| 5 sprigs | Thyme |
| 1 | Carrot, chopped |
| 2 stalks | Celery, chopped |
| 1 | Onion, chopped |
| 2 cloves | Garlic, chopped |
| 1 tsp | Black peppercorns |
Soup contents
| 1 ¼ cups | Orzo, or risoni pasta (Main) |
| 1 | Lemon, juiced |
| 1 bunch | Silverbeet, chopped (Main) |
| ¾ cup | Flat leaf (Italian) parsley, chopped |
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Directions
- Wash chicken inside and out, making sure gut cavity is clean. Place whole chicken, thyme, carrot, celery, onion, garlic and black peppercorns in a large pot and pour over water to just cover. Cover with a lid and bring to a gentle boil. Reduce heat and simmer, partially covered, for 1 hour or until chicken is cooked through (check by cutting in with the tip of a sharp knife).
- Remove chicken from pot and set aside. Strain stock into a bowl and discard vegetables. Return stock to the pot and bring to the boil. Add pasta, stir, and boil until just cooked (8-10 minutes). Season soup to taste with salt and pepper.
- While pasta is cooking, shred chicken meat. Add shredded chicken, lemon juice and silverbeet to soup and simmer a further 2 minutes until hot through. Garnish with parsley.
- Ladle into bowls and serve to satisfy the soul and warm the cockles!
