CHICKEN, LEMON & RISONI SOUP
OMG THIS SOUP IS DELICIOUS!!!!
I’ve never made it before the other day and I was just experimenting in the kitchen. Wow, have I found a winner. It’s easy, pretty quick and so so yum!!! I had 5 bowls of it over the weekend - couldn’t get enough of it!!
Serves 6
Ingredients:
1 tablespoon extra virgin olive oil
1 shallot, finely diced
4 cloves garlic, left whole and smashed
1 tablespoon butter
1.25 cup risoni (orzo) pasta
6 cups chicken stock
2 cups water
450g (approx.) chicken tenderloins
1 parmesan rind
400g cannellini beans
2 cups spinach leaves
1 lemon, juice and zest
1 cup fresh parmesan cheese, grated
Pinch sea salt
2 teaspoons cracked black pepper
To serve: red chilli flakes (optional), lemon zest and grated parmesan cheese.
Method:
Place a large saucepan onto medium heat. Add the extra virgin olive oil and the shallot. Cook, stirring, for approx. 3 minutes. Then add the smashed garlic and cook, stirring, for approx. 2 minutes and then add the butter. Add the risoni and coat through the onion butter mix for 2-3 minutes. Then add the chicken stock and water to the pan. Place chicken tenderloins into the liquid and throw in the parmesan rind as well. Give the soup a stir, place the lid on and gently simmer for 10 -14 minutes.
Once the chicken and risoni has 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 pot. Remove and discard the parmesan rind (it will be gooey). Add the cannellini beans, spinach, lemon zest, juice and grated parmesan. Stir it all through for 2-3 minutes and turn off the heat. Season well with sea salt and black pepper.