Chicken and silverbeet soup with orzo pasta
Photo by Tamara West
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|
|2 stalks||Celery, chopped|
|2 cloves||Garlic, chopped|
|1 tsp||Black peppercorns|
- 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!