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Home / Eat Well / Recipes

Chicken and silverbeet soup with orzo pasta

for 4 people
Tamara West

Tamara West

Nadia Lim
By
Nadia Lim

Food writer and author

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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

1Chicken, whole, free-range (Main)
5 sprigsThyme
1Carrot, chopped
2 stalksCelery, chopped
1Onion, chopped
2 clovesGarlic, chopped
1 tspBlack peppercorns

Soup contents

1 ¼ cupsOrzo, or risoni pasta (Main)
1Lemon, juiced
1 bunchSilverbeet, chopped (Main)
¾ cupFlat leaf (Italian) parsley, chopped
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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!

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