Cooking Instructions
1.
Heat
olive oil (45 mL)
in a large saucepan.
2.
Add the
leek (1)
and
carrots (2)
for 5 minutes, or until softened.
3.
Tip in the
garlic (2 cloves)
and
celery (4 sticks)
and cook, stirring, for 2-3 minutes.
4.
Add the
chicken stock (1 L)
to the pan along with 1 litre of water.
5.
Add the
rosemary (2 sprigs)
,
thyme (3 sprigs)
,
tomatoes (1 tin)
and
chicken carcass (1)
and simmer gently for 20 minutes.
6.
Remove the chicken carcass from the broth and leave to cool slightly.
7.
Pull off any extra meat from the carcass and add to your leftover
chicken (300 g)
.
8.
Add the
orzo (250 g)
to the pan and cook, stirring, for 8 minutes.
9.
Stir in the
cavolo nero (100 g)
and
garden peas (100 g)
and simmer for 2-3 minutes.
10.
Add the leftover chicken, stir and season with salt and pepper to taste.
11.
When the chicken has warmed through, ladle the soup into bowls.
12.
Drizzle with
pesto (60 g)
and a little extra virgin olive oil if you like, then sprinkle with
parmesan (200 g)
to serve.