Chicken, Lemon & Risoni Soup
OMG, this soup is delicious! I created the recipe just the other day when I was experimenting in the kitchen and wow, is it a winner. It’s easy, pretty quick and so so yum! I had five bowls of it over the weekend – couldn’t get enough!
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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.
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