Chicken and risoni soup
serves
4
Chicken and risoni soup
Risoni is certainly an underrated ingredient, and this recipe proves just that. Leftovers of this soup can be frozen for up to two months.
Ingredients (16)
- 2 tbs extra virgin olive oil
- 1 small (about 1.5kg) whole chicken
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 3 garlic cloves, crushed
- 3 bay leaves
- 3 thyme sprigs
- 1 tsp fennel seeds
- 800g can cherry tomatoes
- 4 cups (1L) chicken stock
- 3/4 cup (120g) Sicilian green olives
- Finely grated zest & juice of 1 lemon
- 1/2 cup (110g) risoni (orzo)
- 3/4 cup flat-leaf parsley leaves, chopped
- Pesto (optional), to serve
- Toasts, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C. Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Add chicken, breast- side down, and cook, turning regularly, for 10 minutes or until browned all over.
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2.Turn chicken breast-side up. Add vegetables, bay leaves, thyme, fennel seeds, tomatoes, stock, olives and lemon zest. Season and stir to combine.
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3.Bring to the boil, cover with lid and place in oven for 30 minutes. Add risoni, stir to combine and cook for a further 15-20 minutes until pasta is al dente. Remove from oven, place lid ajar and leave to rest for 10 minutes. Transfer chicken to a plate to cool slightly, then shred meat, discarding skin and bones.
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4.Bring soup to the boil over medium- high heat. Add 1 cup (250ml) water to loosen soup, reduce to a simmer and return shredded chicken to pan. Stir for 1-2 minutes to warm through. Remove from heat and gently stir in lemon juice and parsley.
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5.Divide soup among serving bowls. Top with a dollop of pesto, if using, and serve with toasts.
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