Chicken, Vegetable and Risoni Soup

There is nothing like a homemade chicken soup to help you get through the cooler Canberra months.

Preparation time: 10 minutes
Cooking time: 50 minutes
Recipe by GH Nutrition
Serves 4

1 tbsp olive oil
1kg skinless chicken thigh cutlets, trimmed
1 large carrot, finely chopped
1 large zucchini, finely chopped
2-3 celery stems, finely chopped
1 large onion, finely chopped
3 cloves garlic, crushed
1L chicken stock, salt reduced
1L water
½ cup risoni
Thinly sliced green spring onions and coriander leaves, to garnish
Fresh sourdough bread, to serve

To make
Heat oil in a large stockpot over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 6 minutes on each side, or until golden brown. Remove chicken from pot.
Add onion and garlic to 
same stockpot. Cook, 
stirring, for about 2 minutes, or until golden. Add vegetables and cook for a further 2 minutes, or until softened. Return chicken with stock and water. Boil gently, covered, for 
20 minutes, or until chicken is tender, skimming if necessary. Remove chicken with slotted spoon. Cool slightly. Shred meat and discard bones.
Add risoni to stockpot. 
Boil gently for about 8 to 
10 minutes, or until tender. Stir in chicken. Cook, 
stirring, until hot.
Garnish soup with 
thinly sliced green 
spring onions and coriander leaves. Serve with freshly baked sourdough.

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