The perfect bowl of goodness for a summer's day. Fulfilling and nourishing, this is a lovely dish to add to your repertoire.This stunningly tasty dish is the perfect thing to use up any leftovers that you have knocking around.


  • For the chicken & orzo broth

  • 250g
    Properly Free Range Chicken Stir-Fry
  • 125g
  • 1
    Onion, finely chopped
  • 1
    Carrot, finely chopped
  • 2
    Celery sticks, finely chopped
  • 2
    Garlic cloves, finely chopped
  • A few sprigs
  • 1
    Bay leaf
  • 500ml
    Pure Chicken Stock
  • 1 tin of
    Mixed bean salad, drained
  • 2
    Spring green heads, shredded
  • 100ml
  • For the salsa verde

  • A bunch of
  • A bunch of
  • ½
    Lemon, juiced
  • 50ml
    Extra Virgin Olive Oil
  • 1 clove
  • A pinch
    Pure Sea Salt
  • A pinch
    Cracked black pepper


  • First, prepare the salsa verde. Place all the ingredients in the jug of a blender and blend until smooth. Transfer to a bowl, cover and set to one side to allow the flavours to develop. 

    To make the soup, place a large cast iron pan over a moderate heat. Add a little oil and gently fry the onion, celery and carrot. Cook until the vegetables have softened and then add the garlic.

    Add the chicken, thyme, bay leaf, pure chicken broth and water. Bring to a gentle simmer and add the orzo pasta and beans. Return to a simmer and cook for 15 minutes or so, until the pasta is tender. Add the spring greens for the final 3 minutes of cooking.

    Serve in warmed bowls finished with a spoonful of salsa verde and chunks of really good crusty bread.

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