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Chicken and Risoni Soup

  • 6 Serves
  • 10 minutes
  • 30 minutes

An all in one meal. We have protein, carbohydrates, vegetables and comfort.



6 Chicken thighs
1 carrot, diced
2 sticks of celery, diced
1 onion, diced
1 cup risoni
6 cups chicken stock or water
1 tbsp dill, chopped


  1. In a large pot, bring chicken, stock, onion, carrot and celery to a boil. Reduce heat and simmer uncovered for 10-15 minutes, skimming the top occasionally. Season with salt.
  2. Add risoni, and cook for a further 15 minutes until the risoni is cooked and tender. Remove chicken thighs from the soup, and shred then return to the pot.
  3. Serve with chopped dill and a dash of extra virgin olive oil on top and a side of lemon wedges

Easy Swap

Swap risoni with cannellini or borlotti beans to up your proteins.

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