ingredients
900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,
sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as
orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper
serves 6
• Put the stock and bay leaf into a
heavy pan, and bring to the boil.
Add the spring onions and
mushrooms to the simmering stock.
• Add the chicken to the soup, and
season with salt and pepper. Heat
through for 2–3 minutes.
• Add the pasta, cover and simmer
for 7–8 minutes.
• Just before serving, add the wine
and parsley, heat the soup through
for 2–3 minutes, then check the
seasoning and adjust if necessary.
Serve hot.