Simple and soothing for the tiredness that all too often accompanies a Monday evening – and none more so than at this time of year – this soup is the perfect winter antidote.
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Olive oil, for cooking
1 banana shallot, finely sliced
2 spring onions, finely sliced
2 garlic cloves, finely sliced
1kg of chicken stock
50g of chard or another leafy green, finely sliced
10g of flat-leaf parsley, finely sliced
5g of tarragon, finely sliced
200g of chicken meat picked from a leftover roast chicken carcass
Stelline pasta or pearl couscous (optional)
Heat a little oil in a saucepan and sweat the shallot, spring onions and garlic over a medium heat until softened.
Strain the chicken stock through a muslin-lined colander, then add it to the pan along with the chard, parsley, tarragon and chicken meat. Simmer for 5 minutes before serving.
You can add some stelline pasta or pearl couscous in for the last few minutes of cooking to bulk this recipe up, but you may require extra stock.
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