Broccoli, Chicken & Pasta Soup

20 Apr

This is a lovely hearty soup made with the leftovers from a roast chicken, the last of the broccoli side shoots and some pasta shells. Delicious, fresh, simple and with a hint of creamy luxury.

Serves 2 cooking 15 minutes

* 1 onion, peeled and chopped
* Sea salt and cracked black pepper
* Chicken leftovers
* 1 litre home made chicken stock
* 1-2 tbsp home made verdurette
* handful of pasta shells
* broccoli spears
* 1-2 tbsp créme fraîche
* Parmesan cheese (optional)

Sauté the onion in a little olive oil or butter, if you want a real luxury soup, and a generous sprinkle of coarse salt & cracked black pepper, until the onion is soft and starting to colour. Add the stock, chicken leftovers (in this case the small bits of chicken picked from the carcass of a sunday roast) pasta, verdurette or a stock cube and cook for 10 minutes. Add the broccoli and cook for a further 5 minutes stir in the creme fraîche and serve with a generous grating of parmesan cheese.

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