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Chicken and fennel soup

Ingredients

  • 1 litre Campbells chicken stock
  • 2 Chicken legs poached in
  • Chicken stock skinned andboned
  • 1 Carrot
  • 1/2 Large leek
  • 1 Medium Onion
  • 1 Small bulb of fennel
  • 1 clove Garlic
  • 200g Cooked Quinoa
  • 150gms Soup pasta like Filini
  • EVOO
  • Flaked Salt – black pepper
  • 1/2 cup cream
  • 1/2 cup chopped flat leave
  • parsley

Method

  1. Peel and dice the fennel, carrot, onion, leek and garlic.
  2. Add a large slug of Extra Virgin Olive oil to a large pan, add the veg and sauté gently until just strating to colour.
  3. Add the stock and chicken meat and pasta to the pan and allow to simmer for about 2-minutes
  4. Add the quinoa, cream chopped parsley and salt and pepper to taste