Chicken, Risoni and Lemon Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From a soup feature in our local paper. Ingredients:
1 tablespoon oil |
1 brown onion (chopped) |
1 garlic clove (sliced) |
4 chicken thigh fillets (skinless boneless) |
1 liter chicken stock (4 cups) |
2 cups water (500ml) |
1 cup risoni |
1 tablespoon lemon rind (finely grated) |
60 ml lemon juice (1/4 cup) |
1/2 cup fresh parsley leaves |
4 tablespoons parmesan cheese (grated, more if you like) |
Directions:
1. Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
2. Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
3. Remove the chicken and shred and set aside.
4. Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
5. Divide between bowls and sprinkle with grated parmesan.
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