M&S recipe inspiration
Tom Kerridge’s leftover chicken orzo soup
M&S OakhamTM Gold chicken is so good that you won’t want to waste any! As it’s super-juicy and succulent, it tastes great the next day, too – try it in this warming soup
Ingredients
- 1 leek, diced
- 2 large carrots, diced
- 2 cloves garlic, sliced
- 4 sticks celery, diced
- 1 litre good-quality chicken stock
- 3 sprigs thyme, leaves picked
- 2 sprigs rosemary, leaves picked and roughly chopped
- 1 tin (400g) chopped tomatoes
- 1 leftover chicken carcass
- 250g M&S risoni orzo pasta
- 100g cavolo nero, stalks removed, leaves roughly chopped
- 100g frozen peas
- 300g leftover OakhamTM Gold roast chicken, shredded
- 4 tbsp M&S green pesto
- 20g parmesan, grated
Method
- Heat 3 tbsp olive oil in a large saucepan. Add the leek and carrots and cook for 5 minutes, or until softened. Tip in the garlic and celery and cook, stirring, for 2-3 minutes.
- Pour the stock into the pan along with 1 litre of water. Add the herbs, tomatoes and chicken carcass and simmer gently for 20 minutes.
- Remove the chicken carcass from the broth and leave to cool slightly. Pull off any extra meat from the carcass and add to your leftover roast chicken.
- Add the orzo to the pan and cook, stirring, for 8 minutes. Stir in the cavolo nero and peas and simmer for 2-3 minutes. Add the leftover chicken, stir and season with salt and pepper to taste.
- When the chicken has warmed through, ladle the soup into bowls. Drizzle with pesto and a little extra virgin olive oil if you like, then sprinkle with parmesan to serve.
