Creamy Chicken and Orzo Soup

Heat a drizzle of oil in a large saucepan on high heat.

Once the oil is hot, add the chicken, onion and carrot to the pan and season with salt and pepper.

Fry until the veg has softened and the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While everything fries, peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

Bring a medium saucepan of water to the boil with 0.5 tsp salt for the orzo.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the orzo boils, add the garlic, smoked paprika and a pinch of the lemon zest to the chicken and fry until fragrant, 1 min.

Stir in the creme fraiche, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

When the soup has simmered, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Add a good squeeze of lemon juice to the soup.

When the orzo has boiled, stir it into the soup. Season with salt and pepper.