Chicken Soup for the Soul

I'm going to put it out Mum is the best cook I know.  Hands down.  I bet she's better than yours! Now with that said and done I think we can all agree that Mums have the ability to do most things exceptionally well. Living at home growing up if I was told we were having sausages and mash I would groan.  The cheek! Now I relish the thought of Mums home cooked meals.  I welcome that simple delicious food.  Casseroles, chops, roasts and cakes....There is something that parents do.  Maybe its the years of practice or maybe its the love they put in (I'm going with the love).  Whatever it is they make good things great and I have no doubts that everyone reading this has some favorite family recipes.  My dream, and I do work on it, is to have that panache.  Make something out of nothing.  Make nothing into everything.  Make mouths water and to make the soul smile a little.

This recipe is a classic chicken soup that does that.  The beauty is in its simplicity and to be honest when I first made it I thought "what could I do to make this better".  Trust me though, if your going for that home cooked warm inside feeling then this is that soup.  Passed onto me by a great Mum it has the seal of goodness I've been talking about.  So give it a try before the summer months creep in.  And if you have any family favourites you think we might not know about let us know!  We love trying new things.

3 cloves garlic
1 onion
2 teaspoons olive oil
1/2 teaspoon white pepper
1 litre chicken stock
2 skinless chicken breasts
1 potato
1 kumara
1 carrot
1 cup chopped spinach
1/2 cup orzo


Chop the onion and garlic and cut the carrot, potato and kumara into 2cm dice.

Gently fry the onion and garlic for a few minutes until soft. Add the carrot, potato and kumara and fry for 10 minutes or so. 

Add the stock and pepper and bring to the boil. 

Add the whole chicken breasts to the pot and simmer for 10-15 minutes, until the chicken is cooked.  Remove the chicken from the pot and leave to cool for a few minutes. 

Add the pasta to the pot and bring back to the boil. 

Shred the chicken breasts and add the back into the pot. Continue cooking until the pasta is done then add the spinach (this will cook in a couple of minutes)

Remove from the heat, season with salt and pepper. Serve with crusty bread


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