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