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Prep Time
20 min
Cuisine
Italian
We've taken inspiration from Italy for this comforting bowlful, which is made by cooking shredded chicken breast and crunchy spring greens together in a delicious broth of pesto, orzo and lemon. As well as tasting delicious, this simple and satisfying soup can be made in one pot. A quick, flavour-packed win!
Prep Time
20 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 612 kJ 146 kcal |
2285 kJ 544 kcal |
Fat of which saturates |
4.8 g 1.5 g |
18 g 5.8 g |
Carbohydrate of which sugars |
12.5 g 1.6 g |
46.5 g 6 g |
Fibre | 0.9 g | 3.3 g |
Protein | 13.6 g | 50.9 g |
Salt | 0.95 g | 3.55 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken breast[s] and cook for 3 min on each side or until golden
Meanwhile, dissolve the chicken stock cube[s] in 900ml [1.8L] boiled water
Add the orzo pasta and chicken stock to the pan and cook for 8 min
Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into very thin strips
Slice the thin strips in half lengthways
Once the orzo has been cooking for 8 min, add the sliced spring greens to the pan and cook for 4-5 min further
Meanwhile, chop the lemon in half
Shave half of the Italian hard cheese with a peeler, until you end up with a pile of cheese shavings
Grate the remaining cheese
Once the chicken is cooked (no pink meat!), remove it from the pan and transfer it to a board, then shred it apart, using two forks – this technique is known as ‘pulling’
Return the shredded chicken to the pan with the classic basil nut pesto, grated cheese (reserve the shavings!) and the juice of 1/2 [1] lemon
Season with salt and pepper – this is your chicken & orzo broth
Serve the chicken & orzo broth in bowls and drizzle with olive oil
Garnish with the cheese shavings
Enjoy!