Chicken, veg and pasta soup our most popular recipe at our Winter Warmers lunch from our volunteer cook Julie - enjoy!

Ingredients:
40g butter
1 large carrot, chopped
2 celery sticks, chopped
1 large leek, sliced
2 cloves garlic, crushed
2 bacon rashers, chopped
500g chicken thighs, chopped
1L chicken stock
2 cups water
1 cup of Risoni
50g spinach leaves or silverbeet

Method:
Heat butter in a large saucepan, Cook carrot, celery, leek and garlic until softened.
Add bacon, cook for 2mins.
Add chicken, cook until browned. Add stock and water, simmer, covered for 15mins.
Add pasta, simmer covered until pasta is cooked. Stir in spinach, season to taste .

* This recipe is taken from the MENH 40th Anniversary Commemorative Cookbook.