I’m just plain giddy about this recipe and it’s deliciousness! It’s hearty yet light, it’s zesty and just a liiiiittle bit Italiano.

Using the whole chicken soup base
Orecchiette, 300g
Poached chicken, shredded. Quantity is to your liking. I recommend 1/2 chicken.
8 green onion, chopped finely
4 large handfuls, grated parmesan 

Garnish with
Lemon zest
Fresh mint leaves
More parmesan
Freshly ground pepper
A splash of olive oil

Cook the orecchiette until al dente in salted boiling water and heat the soup base in a separate pot. Add the shredded chicken to the soup to heat it through then add the cooked pasta, green onion and grated parmesan. Serve into individual bowls and garnish with glee!

 

Serves 4