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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
Instructions
- 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.
