Chicken soup with spring veg & pasta
To prepare the stock, place all of the ingredients in a large saucepan. Cover with 3 litres of cold water, then season with a little salt. Bring to the boil over a medium heat, skimming any froth off the surface with a spoon. Cover with a lid, lower the heat and simmer slowly for 3 hours. Strain the broth through a sieve, discarding the solids, then leave it to cool.
Stir in the orzo, pour in the stock and bring to a boil. Lower the heat and simmer for 8–10 minutes, until the veg are cooked and orzo is soft, then stir in the peas and chicken until heated through. Season to taste.