Chicken, Risoni And Lemon Soup

1. 1

   Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.

2. 2

   Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.

3. 3

   Remove the chicken and shred and set aside.

4. 4

   Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.

5. 5

   Divide between bowls and sprinkle with grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.