Category: starter / main course
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Ingredients:
Serves 4
2 chicken breasts
100g orzo pasta
1l chicken stock
1 onion
3 garlic cloves
3 celery sticks
3 carrots
1 red pepper
2 potatoes
1 can chopped tomatoes
2 bay leaves
fresh parsley
olive oil
salt and pepper
2 chicken breasts100g orzo pasta
1l chicken stock
1 onion
3 garlic cloves
3 celery sticks
3 carrots
1 red pepper
2 potatoes
1 can chopped tomatoes
2 bay leaves
fresh parsley
olive oil
salt and pepper
Preparation:
1. Chop the onion and red pepper, slice the celery and carrots and cut the potatoes into medium chunks
2. In a large saucepan, heat a little olive oil and add the onion and chicken, gently brown for 2 minutes
3. Add the celery, carrots, red pepper, potatoes, bay leaves, tinned tomatoes and stock
4. Top with cold water until 1 inch over the contents of the pan
5. Bring to the boil, add garlic and parsley, then simmer on low-medium heat for about 20 minutes
6. Remove chicken breasts, set aside to cool for a few minutes, keeping the soup simmering, adding more water if required
7. Meanwhile, cook the pasta in a small saucepan according to package instructions
8. Shred the chicken and return it to the pot along with the drained orzo pasta
9. Season with salt and pepper, discard bay leaves, stir and serve, topping with chopped parsley to taste
2. In a large saucepan, heat a little olive oil and add the onion and chicken, gently brown for 2 minutes
3. Add the celery, carrots, red pepper, potatoes, bay leaves, tinned tomatoes and stock
4. Top with cold water until 1 inch over the contents of the pan
5. Bring to the boil, add garlic and parsley, then simmer on low-medium heat for about 20 minutes
6. Remove chicken breasts, set aside to cool for a few minutes, keeping the soup simmering, adding more water if required
7. Meanwhile, cook the pasta in a small saucepan according to package instructions
8. Shred the chicken and return it to the pot along with the drained orzo pasta
9. Season with salt and pepper, discard bay leaves, stir and serve, topping with chopped parsley to taste
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