Chicken, Risoni and Lemon Soup

READY IN: 40mins
Recipe by ImPat

From a soup feature in our local paper.

Top Review by JustJanS

Pat, this is great! I used powdered stock, but will make my own for this next time-I think it would take it to another level. I also used 6 lovely legs which I threw in whole for about 40 minutes, then fished them out and took the meat off the bones. I gave this a good grinding of black pepper, but can't think of anything else you could do to improve it.

Ingredients Nutrition


  1. Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
  2. Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
  3. Remove the chicken and shred and set aside.
  4. Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
  5. Divide between bowls and sprinkle with grated parmesan.

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