Springtime Chicken and Orzo Broth
This broth is the ideal vehicle for using up all your leftover bits and pieces. Simply chop everything to roughly the same size, chuck it all into the saucepan with the chicken and allow to simmer. You’ll have yourself a tasty and healthy supper that the whole family can enjoy in no time at all.
Method
Based on 4 servings, adjust as needed.
Step 1
Place a large saucepan or casserole pan and turn the heat to medium. Add the butter, sliced white onion, chopped celery and chopped garlic. Cook for 5-6 minutes with a large pinch of salt.
Step 2
Pour in the chicken stock and bring to a boil. Once boiling add the orzo and courgettes cut into half moons. Cook for 8 minutes with a few twists of black pepper until tender. Pop in the cooked and shredded chicken and the peas. Heat through for a further 2 minutes.
Step 3
Add the juice and zested lemon and the shredded mint leaves. Serve with crusty bread and the remaining butter to spread.
- Ingredients
- Based on 4 servings
-
0.5 Lemon, zest and juice 1x Sainsbury's Lemons -
50g Butter 1x Sainsbury's British Butter, Unsalted 250g -
2 Courgette, cut into half moons 2x Sainsbury's Courgettes Loose -
2 sticks Celery, finely chopped 1x Sainsbury's Celery -
1.2 litre Chicken Stock, 1 cube per 500 ml water 1x Sainsbury's Stock Cubes, Chicken 10x10g -
1 White Onions, Finely sliced 1x Sainsbury's Onions Loose -
2 Crusty Part Baked Baguette 1x Sainsbury's Bake at Home Stonebaked White Baguettes, Taste the Difference x2 250g -
150g Petit Pois 1x Sainsbury's Petits Pois 910g -
15g Mint, leaves picked and shredded 1x Sainsbury's Fresh Packed Mint 30g -
250g Orzo, or similar pasta shape 1x Sainsbury's Orzo Pasta, Taste the Difference 500g -
400g Roast Chicken Thighs, or any leftover chicken, skin removed and shredded 1x Sainsbury's Roast British Cooked Chicken Thighs 450g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
4 Garlic Cloves, peeled and finely sliced 1x Sainsbury's Garlic