Chicken and silverbeet soup with orzo pasta

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 (Main)
5 sprigs	Thyme
1	Carrot, chopped
2 stalks	Celery, chopped
1	Onion, chopped
2 cloves	Garlic, chopped
1 tsp	Black peppercorns

Soup contents

1 ¼ cups	Orzo, or risoni pasta (Main)
1	Lemon, juiced
1 bunch	Silverbeet, chopped (Main)
¾ cup	Flat leaf (Italian) parsley, chopped

Directions

1. 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).
2. 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.
3. 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.
4. Ladle into bowls and serve to satisfy the soul and warm the cockles!