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Spring chicken soup

You'll need

25 ml olive oil 1 onion, finely chopped 150 gm speck, finely diced 3 garlic cloves, thinly sliced 1.5 litres (6 cups) hot chicken stock 1 chicken (about 1.9kg), jointed 200 gm (1 cup) risoni 12 baby carrots (about 1 bunch), trimmed, large ones halved lengthways 20 baby leeks (about 2 bunches), washed and trimmed 150 gm sugarsnap peas, trimmed 2 tbsp flat-leaf parsley, coarsely chopped To serve: crusty white bread (optional)


  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion, speck and garlic and sauté until just tender (5-7 minutes). Add chicken stock and 500ml hot water, increase heat to high, bring to the simmer, add chicken, reduce heat to medium and simmer until cooked through (8-10 minutes), then remove with a slotted spoon and set aside to cool slightly. Add risoni and carrots to stock and cook until almost cooked through (3-5 minutes).
  • 02
  • Meanwhile, coarsely shred chicken (discard skin and bones) and set aside. Add leeks and peas to pan and cook until just cooked through (1-2 minutes). Return chicken to pan, stir through to heat, season to taste and serve hot scattered with parsley, with crusty white bread.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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