1. In a saucepan, fry the onion, celery and garlic in the oil until softened but not coloured, 3-4 minutes. Add the stock and pasta and simmer for 8 minutes, or until the pasta is cooked.
2. Roughly chop the greens. Stir these into the soup along with the chicken, check for seasoning, and simmer for a few minutes more or until the chicken is hot and heated through and the greens just wilted.
|Fresh Young Greens, Such As Spinach, Kale Or Cabbage||125g|
|Pasta Shapes Such As Orzo||200g|
|Chicken Stock||1.5 Litres|
|Cloves Garlis Finely Chopped||2|
|Stick Celery, Finely Chopped||1|
|Onion Peeled And Finely Chopped||1|
|Cooked Chicken Torn In To Pieces||200g|
|Sea Salt And Black Pepper|
Make it special: Serve showered with freshly grated or shaved parmesan.
Variation: Add chopped root vegetables, such as carrot, swede and potato, and cook until almost tender before adding the pasta.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.