Name: Chicken, pea and spinach soup
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 8
Ingredients: 1 organic chicken, washed; 1 brown onion, roughly chopped; 2 stalks celery, roughly chopped; 2 carrots, roughly chopped; 12 black peppercorns; 3 tablespoon olive oil; 1 (white only) leek, chopped; 2 clove garlic, finely chopped; 1 large potato, peeled, diced; 1 cup (140g) pasta shells; 1 cup (160g) fresh peas; 80 gram baby spinach leaves; salt and pepper, to season

Chicken, pea and spinach soup

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Serves 8

Prep

40M

Cook

Total

3H 40M

Ingredients

1 organic chicken, washed

1 brown onion, roughly chopped

2 stalks celery, roughly chopped

2 carrots, roughly chopped

12 black peppercorns

3 tablespoon olive oil

1 (white only) leek, chopped

2 clove garlic, finely chopped

1 large potato, peeled, diced

1 cup (140g) pasta shells

1 cup (160g) fresh peas

80 gram baby spinach leaves

salt and pepper, to season

Method

1.In a large stock pot, fill three-quarters with cold water. Add chicken, onion, celery, carrots, parsley, peppercorns.

2.Bring to boil, then reduce heat. Simmer gently 50 minutes.

3.Remove chicken from pot. When cool enough to handle, shred meat from bones.

4.Return bones to stock pot. Continue to cook for a further 90 minutes.

5.Strain stock. Discard bones and vegetables, set aside until needed.

6.In another pot, heat olive oil on medium.

7.Add stock and bring to boil, then reduce heat. Add potato, pasta, chicken meat. Simmer 20 minutes or until the pasta is cooked and potato is tender.

8.Stir in peas and spinach, cook for a further 2 minutes. Season to taste with salt and pepper.

Chicken stock (makes 2.5 litres or 10 cups)
Note

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