Chicken, Risoni and Lemon Soup

From a soup feature in our local paper.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  brown onion (chopped)
• 1  garlic clove (sliced)
• 4  chicken thigh fillets (skinless boneless)
• 1  liter  chicken stock (4 cups)
• 2  cups water (500ml)
• 1  cup  risoni
• 1  tablespoon lemon rind (finely grated)
• 60  ml lemon juice (1/4 cup)
• 1⁄2 cup fresh parsley leaves
• 4  tablespoons parmesan cheese (grated, more if you like)

Directions

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.