Chicken, Vegetable & Risoni Soup

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Well winter has definitely hit Melbourne and boy has it been cold. When the weather is cold there is nothing better than a hearty soup. And this soup is that.

First you start by rinsing a whole chicken (around 1.3 kg is perfect) and pat dry. In a large pot put the whole chicken; 3 celery sticks, a leek, 4 garlic cloves and a handful of parsley coarsely chopped & 10 black peppercorns. Add enough water to cover the chicken. Bring the pot to the boil.

Once boiling, reduce the heat, partially cover and simmer for 1 hour. Check every 20 minutes and skim off any fat that rises to the surface. After an hour remove the chicken and set aside. Continue to simmer the remaining stock for a further 15 minutes.

Strain the stock through a sieve over a large bowl. Throw the solids away. When the chicken is cool, remove the skin and shred the chicken, removing the bones. Set aside for now.

Place 1.5 litres of the stock in a pot over a high heat until boiling. Once boiling, reduce the heat and add 1 cup of risoni. Cook for 10 minutes. Add the shredded chicken, 1 large carrot and 1 zucchini finely diced. Simmer for 5 more minutes until the vegetables are cooked.

Stir through 75g of spinach leaves, season with salt and pepper, and serve in soup bowls.


Above: Chicken, Vegetable & Risoni Soup

We had fresh bread with our.

Happy cooking, until next time Kate.

***Ingredients
  • whole chicken
  • 3 celery sticks
  • 1 leek
  •  4 garlic cloves
  • handful of parsley coarsely chopped
  • 10 black peppercorns
  • 1 cup risoni
  • 1 large carrot
  • 1 zucchini
  • 75 g spinach leaves

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