Chicken, Lemon & Risoni Soup
This Chicken, Lemon & Risoni Soup is the kind of comfort food that hugs you from the inside out. Imagine tender shreds of chicken, creamy risoni pasta, silky cannellini beans, and leafy spinach, all swimming in a fragrant lemon-infused broth. It’s warming enough for chilly evenings yet light enough to enjoy year-round. The fresh lemon zest and juice brighten the dish, while parmesan adds a savoury depth that will have you going back for seconds (or thirds).
This recipe is perfect for busy families who want a hearty dinner that’s ready in around half an hour, but it’s equally suited to individuals who like cooking once and enjoying leftovers over the next few days. Because it’s made in one pot, there’s minimal washing up, a big plus for weeknights.
What makes this soup truly special is the parmesan rind simmered in the broth. It infuses the liquid with a rich, savoury flavour that you simply can’t get from stock alone. The smashed garlic cloves add a mellow, sweet undertone as they cook, while the spinach provides a fresh burst of colour and nutrition. This is a forgiving recipe that can be customised to whatever vegetables you have on hand making it a great way to use up odds and ends from the fridge.
Whether you’re an experienced cook or a kitchen beginner, you’ll find this soup straightforward and satisfying. Serve it with crusty bread to mop up the broth, or keep it light with just a sprinkle of parmesan on top. It’s equally comforting eaten at the table with the family or from a big mug while curled up on the couch.
Chicken, Lemon & Risoni Soup
Rate this RecipeEquipment
- Large saucepan or Dutch oven
- Wooden spoon or spatula
- Chopping Board
- Sharp Knife
- Tongs
- Microplane or zester
- Ladle
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot finely diced
- 4 cloves garlic left whole & smashed
- 1 tablespoon butter
- 1 1/4 cups risoni orzo pasta
- 6 cups chicken stock
- 2 cups water
- 450 g chicken tenderloins
- 1 parmesan rind
- 400 g canned cannellini beans drained & rinsed
- 2 cups baby spinach
- 1 lemon juice & zest
- 1 cup parmesan cheese grated
- sea salt & cracked black pepper
To Serve
- lemon zest grated
- parmesan cheese grated
- red chilli flakes optional
Instructions
- Place a large saucepan over medium heat. Add the olive oil and shallot. Cook, stirring, for about 3 minutes. Then add the smashed garlic and cook, stirring, for 2 minutes. Add the butter and risoni and stir to coat for 2–3 minutes. Next, add the chicken stock and water to the pan. Place the chicken tenderloins into the liquid and throw in the parmesan rind. Give the soup a stir, place the lid on and gently simmer for 10–14 minutes.
- Once the chicken and risoni have cooked, remove the chicken from the saucepan and shred it with a fork (be careful, it will be hot). Place the shredded chicken back into the pan. Remove and discard the parmesan rind (it will be gooey).
- Add the cannellini beans, spinach, lemon zest and juice and grated parmesan to the soup. Stir it all through for 2–3 minutes and turn off the heat. Season with a little salt and lots of cracked black pepper. Serve topped with extra lemon zest, grated parmesan and chilli flakes, if desired.
Video
Notes
Practical Cooking Tips & Tricks
- Stir the risoni often during the first few minutes to prevent sticking.
- Keep the soup at a gentle simmer to avoid overcooking the chicken.
- Always zest the lemon before juicing for maximum flavour.
- Parmesan rind adds depth, but if you don’t have one, add an extra tablespoon of grated parmesan at the end.
- Taste before salting, the parmesan and stock already add saltiness.
Serving Suggestions
- Serve with crusty bread or garlic bread.
- Sprinkle with fresh herbs such as parsley or dill.
- Add a spoonful of pesto for an Italian twist.
- Stir through extra vegetables like peas, corn, or diced zucchini.
- Serve in mugs for a cosy, casual meal.
Make Ahead / Prepare Ahead
- Make soup up to 2 days in advance (leave spinach and lemon out until reheating).
- Shred chicken ahead of time and store in an airtight container.
Freezer Friendly
- Freeze in airtight containers for up to 2 months.
- Thaw overnight in fridge and reheat gently on stove.
Storage Advice
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Store for up to 2 months.
- Reheating: Reheat gently, adding extra stock if needed.
Meal Prep Instructions
- Cook soup base (without spinach or lemon) ahead of time.
- Store in containers, adding spinach and lemon just before serving.
- Portion into individual containers for quick grab-and-go lunches.
Substitutions
Vegetable swaps:- Swap spinach for kale — add earlier to soften.
- Use silverbeet instead of spinach.
- Replace cannellini beans with chickpeas.
- Add diced carrot instead of beans for sweetness.
- Use zucchini instead of spinach — add with risoni.
- Plant-based chicken pieces — add at the end to warm through.
- Chickpeas for vegetarian protein.
- Firm tofu — dice and stir in before serving.
FAQ
Q: Can I make this gluten-free?A: Yes, swap risoni for gluten-free pasta or cooked rice. Q: Can I use chicken breast instead of tenderloins?
A: Yes, adjust cooking time slightly as breast may take a little longer. Q: Can I make this vegetarian?
A: Yes! Use vegetable stock, skip chicken, and add extra beans or vegetables. Q: Can I freeze this soup?
A: Yes, it freezes well. Though the pasta may soften slightly upon reheating. Q: How can I make it creamier?
A: Stir in a splash of cream or extra parmesan before serving.
Helpful Hints & Pro Tips
- Use baby spinach for tenderness and quick cooking.
- Store parmesan rinds in the freezer so you always have one ready.
- Smash garlic instead of mincing for a milder flavour.
- Use a Dutch oven for even heat distribution.
- For extra richness, add a splash of cream at the end.
- If using pre-cooked chicken, add it at the very end to warm through.
- Freeze leftover lemon zest for use in future recipes.
- Double the recipe and freeze portions for quick lunches.
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