15 minutes prep.
1 hour cooking
- 1.2 kg chicken
- 3 litres chicken stock
- 1 bay leaf
- 1 sprig thyme
- salt and pepper
- 1 cob sweetcorn, husk and silk removed
- 1/2 bunch curly kale, trimmed
- 2 tablespoons olive oil
- 1/2 leek, white part only, washing and chopped
- 150 g orzo (risoni) or other small pasta
- 1/4 bunch tarragon, leaves picked
- Place the chicken in a heavy - based saucepan and pour over the chicken stock. The chicken should be completely covered (top up with a little water if it isn't).
- Add the bay leaf and thyme and season lightly with salt and pepper.
- Bring to a gentle simmer over medium heat, then reduce the heat to hold at a very gentle simmer for 30 minutes.
- Take off the heat and leave the chicken to cool in the stock for 30 minutes.
- Remove chicken (reserve the stock) and shred the meat, discarding the skin and bones. Set aside.
- While the chicken is cooling, cut the corn kernels from the cob. Tear the kale leaves into bite-sized pieces and roughly chop the stalks.
- Heat the olive oil in a large heavy-based saucepan over medium heat. Add the leek and kale stalks, season with salt and pepper and cook for 5 minutes or until softened.
- Add corn kernels and cook for 2 minutes, then add kale leaves.
- Strain the reserved chicken stock and pour over the vegetables, then add pasta and bring to the boil over high heat.
- Reduce the heat to low-medium and simmer for 10 minutes.
- add the shredded chicken and tarragon, increase the heat to medium - high and return to the boil.
- Taste and adjust the seasoning, if required. Ladle into serving bowls and serve.