Ingredients
- Leeks 2
- Celery stalks 2
- SpinneysFOOD olive oil 1 tbsp
- Chicken thighs 340g
- Chicken stock 1½L
- SpinneysFOOD fine salt ½ tsp
- SpinneysFOOD black peppercorns ½ tsp
- SpinneysFOOD organic free range eggs 4
- Orzo 80g
- SpinneysFOOD fresh dill 5g
- SpinneysFOOD fresh parsley 5g
Nutrition (Per serving)
- Calories 287
- Fat 15g
- Saturates 3g
- Protein 24g
- Carbs 15g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chicken soup with orzo and poached eggs
British 15 Mins Prep · 45 Mins Cook
- Rinse and thinly slice the leeks and celery.
- Heat the oil in a large, heavy-bottomed pot over a medium heat.
- Add the leek and celery and cook, stirring often, until soft, approx. 5-8 minutes.
- Add the skinless and boneless chicken and stock and season with the salt and freshly ground black pepper.
- Bring to a boil, cover, reduce the heat, and simmer until the chicken is cooked through, approx. 15-20 minutes.
- Carefully crack the eggs into the broth and poach for 6 minutes. Remove with a slotted spoon and set aside.
- Transfer the chicken to a plate and allow to cool, then shred into bite-sized pieces.
- Meanwhile, bring the broth to a boil.
- Add the orzo and cook until al dente, approx. 8-10 minutes. Remove the pot from the heat.
- Chop the dill and parsley.
- Stir the chicken pieces and most of the herbs into the broth.
- Ladle the soup into four bowls and sprinkle over the remaining dill and parsley.
- Top each bowl with a poached egg and serve.