Chicken and Beet Greens Soup

Quick and simple.

Take 1 litre of chicken stock, heat it to a simmer and add two handfuls of leftover roast chicken, one finely chopped shallot, a bit of oregano, and three handfuls of macaroni pasta. Just before serving, toss in the roughly chopped greens from a bunch of beets. Crank a little black pepper over the top when serving.

We ate this tonight just with cheese bread and a full-bodied red wine from Cariñena. It’s warming and therapeutic and serves two generously.

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About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

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