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 RecipeIngredients
- 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
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 Minuten. 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 Minuten.1 tablespoon extra virgin olive oil, 1 shallot, 4 cloves garlic, 1 tablespoon butter, 1 1/4 cups risoni, 6 cups chicken stock, 2 cups water, 450 g chicken tenderloins, 1 parmesan rind
- 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).450 g chicken tenderloins, 1 parmesan rind
- Add the cannellini beans, spinach, lemon zest and juice and grated parmesan to the soup. Stir it all through for 2–3 Minuten 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.400 g canned cannellini beans, 2 cups baby spinach, 1 lemon, 1 cup parmesan cheese, sea salt & cracked black pepper
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