A warming broth is perfect for the colder evenings or a hearty lunch and a great way to utilise any leftover pieces of chicken. You can use chicken thighs or wings, necks or hearts in the recipe if you don't have cooked chicken to hand. Serves 4-6.


  • 3 litres
    Chicken stock
  • 200g
    Cooked chicken meat
  • 2 tablespoons
    Olive oil
  • 200g
    Casarecce pasta
  • 1
    Onion, finely diced
  • 2
    Garlic cloves, minced
  • 3
    Large leeks, split, washed, sliced and drained
  • 1 Small bunch
    Sage leaves, finely shredded
  • 1 Handful
    Fresh parsley or chervil, roughly chopped
  • 1 Heaped tablespoon
    Per serving of chicken fat aioli (optional)


  • In a large pot and on a medium heat warm the olive oil and then add the onions, sage and garlic and fry for 5 minutes. Now add the drained leeks and the stock and bring to a simmer.

    Cook for 10 minutes until the leeks are soft, increase the heat and once boiling, add the pasta and chicken and cook for 10 minutes or until the pasta is just cooked. 

    Finish the soup with lots of chopped parsley, and season to taste with salt and pepper and lemon juice. If you have made some previously, serve with a spoonful of Chicken Fat Aioli.

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