We first take whole chickens and simmer them with basic soup veg (carrots, celery, leeks, onions) until chickens and veg have imparted their wholesome goodness to the stock.

We then start the soup afresh, with new vegetables and the freshly made broth. Just before dishing up, we throw in a handful of risoni - small rice-shaped soup pasta - the shredded chicken meat and a load of baby spinach. The result is an old-fashioned, sweet, gentle soup that nourishes all the bits it can reach and even those it can't. 

Chicken, onion, celery, carrot, garlic, leeks, peppercorns, water, salt, pasta (risoni), baby spinach, parsley, thyme. 
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER 330ml SERVE
FAT TOTAL2g5.28g
- SUGARS3.6g2.9g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Add a little water if the pasta has sucked up too much of the broth and serve with a grind of pepper and crusty sourdough bread.

NB: We make  this soup with whole chickens - while every care has been taken to remove all bones, some may remain.

INDIVIDUAL: The individual size may be microwaved from frozen.  Microwave in 2 minute bursts in the microwave, stirring in between, till piping hot (70C). Alternatively, you can defrost overnight in the fridge, then gently reheat in a saucepan on the stovetop.

LARGE: Defrost before reheating.  Reheat gently in a saucepan or microwave, stirring occasionally, till piping hot.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.