It is a hearty soup, perhaps a bit to hearty for this time of year, but as the nights are still cool I think it can be enjoyed during the spring. It is satisfying without weighing you down and is full of veggie goodness.
Ingredients:
1 kg of chicken wings (I used wingettes, which I found much easier as the tip had been removed)
4 tbls of olive oil
2 litres of chicken stock
1 litre of water
2 chopped onions
4 cloves of chopped garlic
4 sprigs of oregano
4 sprigs of thyme
1 bay leaf
1 bulb of fennel, trimmed and sliced.
2 carrots, peeled and sliced
1/2 bunch of celery, chopped
1/2 cup of arborio rice
50g of spaghetti, broken into 6 cm pieces
2 chopped zucchini
1/2 cup of frozen peas
1/2 cup of flat-leaf parsley, chopped
crusty bread and parmesan to serve (optional, of course).
Method:
Once cooked, place wings in a large stock pot, cover with stock and water and boil over a medium heat. Then simmer for 15-20 minutes or until tender. Strain, reserving the stock and set aside. Leave to cool slightly then remove the meat and about half the skin (I just removed the meat).
Heat 2tbls of olive oil in the stockpot over medium heat. Cook onion, garlic, oregano. thyme and bay leaf for 2-3 minutes, then add the fennel, carrots and celery and cook for a further 10 minutes.
Add chicken meat, reserved stock, rice and spaghetti and bring to the boil over a high heat. Reduce the heat to medium and simmer for 5-8 minutes. Stir in zucchini, peas and parsley and simmer for a further five minutes until the rice and pasta are cooked. Add the remaining olive oil and serve with some crusty bread and parmesan cheese.
Add chicken meat, reserved stock, rice and spaghetti and bring to the boil over a high heat. Reduce the heat to medium and simmer for 5-8 minutes. Stir in zucchini, peas and parsley and simmer for a further five minutes until the rice and pasta are cooked. Add the remaining olive oil and serve with some crusty bread and parmesan cheese.
Serves 10.
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