Lemony Chicken & Risoni Soup

Well, winter has certainly hit Melbourne and that means soup! There is nothing like a bowl of chicken soup to warm you up and help keep the sniffles at bay. Traditional chicken soup can be very time consuming to make, but not this one. Recipe is adapted from one on the Bon Appetit website and serves 4.

Ingredients

• 1 tbsp olive oil
• 1 medium leek, white and pale greens parts only, sliced.
• 1 celery stalk, sliced
• 3 chicken thigh fillets (350 – 400 gm)
• 6 cups chicken stock
• sprig of fresh thyme
• Salt and pepper to season
• 1/2 cup risoni
• fresh herbs to serve ie dill, parsley or chives
• lemon quarters (for serving)

Directions

Slice the leeks and wash really well as they can be very gritty. I find the best way to do this is in a bowl of water, the leek will float and the dirt will sink. Scoop out the leeks and drain in a colander. Don’t pour out the bowl into the colander as the dirt will just pour back over the leeks. Lecture over!

Slice the celery.

Heat oil in a large heavy pot over medium heat. Add the leek and celery and cook, stirring often, until soft, 5-8 minutes.

Add the chicken, stock and thyme sprig, season with salt and pepper. Bring to a boil, cover, reduce heat and simmer until chicken is cooked, 15 – 20 minutes.

Remove the chicken to a plate.

Return the soup to a boil and add the risoni, cook until al dente, 8 minutes should do it.

Meanwhile shred the chicken into bite sized pieces. I find it easiest to use two forks.

When the risoni is cooked remove soup from the heat and return the chicken to the pot. Taste for seasoning and adjust if necessary.

Serve with the fresh herbs and lemon wedge for squeezing.

I’ve also added a sprinkle of Aleppo pepper flakes because I can’t help myself! Keep warm everyone and enjoy. Sheryl x