Chicken

Chicken and risoni soup

Name: Chicken and risoni soup recipe
Yield: 4
Ingredients: 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; 120g olive; Finely grated zest and juice of 1 lemon; 110g risoni; 187.50 ml flat-leaf parsley leaves, chopped; Pesto (optional) and toasted baguette, to serve

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https://healthimprovements.info/recipes/chicken-risoni-soup/n6sozg74 — Chicken and risoni soup

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by Silvia Colloca

Cook and author

Jun 19, 2019

“You say winter, I say soup. Even on those gloriously warm days we often enjoy in July and August, my loyalty lies with warming bowls of goodness, brimming with powerful bitter greens, filling legumes and nourishing vegetables.” – Silvia Colloca

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 and juice of 1 lemon
1/2 cup (110g) risoni
3/4 cup flat-leaf parsley leaves, chopped
Pesto (optional) and toasted baguette, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Heat oil in a large heavy-based ovenproof saucepan that has a lid over medium-high heat. Add chicken, breast-side down, and cook, turning regularly, for 10 minutes, or until well browned all over.
2.

Turn chicken breast-side up. Add vegetables, bay leaves, thyme, fennel seeds, tomatoes, stock, olives and lemon zest. Season and stir to combine.
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. Set shredded meat aside.
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.
5.

Divide soup among serving bowls. Top with a dollop of pesto, if using, and serve with toasted baguette.