Winter Warmers: Chicken, Herb & Risoni Soup

Chicken, Herb and Risoni Soup 

Fresh seasonal dill, delicate leek and bright lemon make this soup a nutritious choice for a quick midweek meal. If you have fresh chilli and ginger thriving in tropical or arid areas, toss them in for an extra kick. 

Serves 4
Preparation: 10 minutes
Cooking time: 15-20 minutes

Ingredients:

• 1 leek 
• 1 teaspoon butter 
• 1 teaspoon olive oil
• 500 grams chicken 
• 1 litre chicken stock 
• 2 cups of water
• 1 cup small pasta, risoni 
• 1 teaspoon cumin 
• 1 tablespoon fresh dill 
• 60gms baby spinach 
• Lemon
• Parmesan
• Optional - fresh or dried red chilli

Trim, wash and slice the leek. Melt the butter and add olive oil, leek and cumin, cook for 1-2 minutes. Add chicken and cook until almost done - remove chicken and set aside. 

Cook pasta to packet directions - drain and set aside.

Add stock to the pot with leeks and cumin, whilst this is heating, slice or pull chicken into pieces and add back into the pot and bring to a temperate simmer; just before boiling point. Add dill and spinach and heat through until spinach is wilted. 

To serve, add a heaped serving of pasta in a serving bowl, spoon over soup. Squeeze with lemon and add grated parmesan on top. 
 
Notes

• Grilled tofu can be used in place of chicken, and vegetable stock can be used to make this a vegetarian soup
• To make this soup lightning fast, leftover or store bought free-range bbq chicken can be used, add towards the very end of cooking, just to heat through 
• Tropical, sub-tropical and arid areas can add sliced red chilli and half a teaspoon of fresh grated ginger for extra zing
• Chick herb and risoni soup can be kept for three days, ensure pasta is always freshly cooked and added separately

Happy cooking!