Chicken, Risoni and Lemon Soup
Created by ImPat on November 1, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #15426
Ingredients
- 1 tablespoon oil
- 1 brown onion (chopped)
- 1 garlic clove (sliced)
- 4 boneless skinless chicken thigh (fillets)
- 1 liter chicken stock (4 cups)
- 2 cups water (500ml)
- 1 cup dry risoni
- 1 tablespoon lemon rind (finely grated)
- 60 ml lemon juice (1/4 cup)
- 1/2 cup fresh parsley leaves
- 4 tablespoons parmesan cheese, grated (more if you like)
How to Make
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Step 1: Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
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Step 2: Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
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Step 3: Remove the chicken and shred and set aside.
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Step 4: Add the risoni to the pan and cook for 6-8 minutes or as per packet instructions and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
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Step 5: Divide between bowls and sprinkle with grated parmesan.
Nutritional Facts
- Serving Size: 1 (365.2 g)
- Calories 422.3
- Total Fat - 30.1 g
- Saturated Fat - 8.1 g
- Cholesterol - 218 mg
- Sodium - 196.3 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.2 g
- Sugars - 1.7 g
- Protein - 31.9 g
- Calcium - 105.1 mg
- Iron - 2.4 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.1 mg