Chicken and Veg Soup

By charlotteh371

Ingredients

• 1 carcass from cooked chicken (meat removed)
• 6 cups unsalted chicken broth
• 4 cups water
• 2 cups loosely packed fresh flat leaf parsley stems
• 1 (2oz) parm cheese rind
• 1 lemon, halved
• 1 tbsp olive oil
• 2 cups chopped leek
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 tsp kosher salt
• 8 oz uncooked whole grain orecchiette pasta
• 2 cups chopped cooked chicken
• 1 tbsp fresh lemon juice
• 4 cups chopped swiss chard

Preparation

Step 1

place chicken carcass, stock, water, parsley stems, cheese rind, and lemon in a large pot; bring to a boil over medium-high. cover; reduce heat to medium-low and simmer 30mins. pour mixture through a fine mesh strainer into a large heat proof bowl; discard solids. wipe pot clean.

add oil to pot, and heat over medium-high. add leek, carrots, celery and salt. cook, stirring often, until veges start to soften. add strained stock mixture, and bring to a boil. reduce heat to medium, simmer 12 mins. add pasta. cook until pasta is tender, 8 to 10 mins. add chopped chicken and lemon juice. cook until chicken is warmed through about 1mins