This soup is really good and what I love most is it is very quick to make. Usually I make similar soups that take about 2 hours to cook, this one is done in less than half that time.
When I made this the other day my husband was sceptical on whether it would be good or not, well he loved it. My 9 year old and 14 year old soup addicts, couldn't get enough of it and my 15 year old that as a general rule does not love soup, quite enjoyed this one.
This is really easy to make, I added more chicken stock than was written in the original recipe as I found when I made it the first time it was too thick, so you can add more or less stock that is up to you, it doesn't affect the flavour, just the thickness of the soup.
So if you are looking at trying to make more soups this one is a good one to try as it is quick and easy to make.
5 tablespoons sunflower oil
1/2 cup plain flour
Salt and pepper, to taste
500g chicken thigh fillets, skin removed, cut into 3cm pieces
3 carrots, sliced
2 sticks celery, diced
1 onion, diced
1 leek, thinly sliced
2 cloves garlic, finely chopped
8 cups salt reduced chicken stock
2 cups water
3 tablespoons lemon juice
1 cup risoni pasta
2 tablespoons fresh parsley, chopped
In a large stockpot heat 2 tablespoons of oil over a medium heat. Add the flour to a snap lock bag, season with a little salt and pepper, add the chicken pieces and shake it about.
Shake off any excess flour and add half of the chicken to the stockpot, don't overcrowd the pot or the chicken will stew not brown. Cook until golden, about 2 minutes on each side, transfer the chicken to a bowl, set aside.
Add 2 more tablespoons of oil and repeat with the remaining chicken. Set chicken aside.
Add the remaining oil to the stockpot, add the onion, carrots and celery, sauté, mixing regularly for 3 minutes.
Add the leeks and garlic, sauté, mixing regularly for a further 3 minutes. Season with salt and pepper.
Add the chicken stock and water, bring to the boil. Cover, reduce the heat to low and simmer for 20 minutes.
Add the risoni and chicken to the stockpot, cover, simmer for a further 10 minutes or until the risoni is tender.
Stir in the lemon juice, taste for seasoning, add more if needed, stir in the chopped parsley.
Serve immediately or your soup will turn into a stew very quickly.
Pin it: www.pinterest.com.au/pin/399413060702000051/