Chicken, Risoni and Lemon Soup

Chicken, Risoni and Lemon Soup created by JustJanS

From a soup feature in our local paper.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
  • Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
  • Remove the chicken and shred and set aside.
  • 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.
  • Divide between bowls and sprinkle with grated parmesan.
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RECIPE MADE WITH LOVE BY

@ImPat
Contributor
@ImPat
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"From a soup feature in our local paper."

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  1. JustJanS
    Chicken, Risoni and Lemon Soup Created by JustJanS
  2. 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.
  3. ImPat
    From a soup feature in our local paper.
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