Chicken and Risoni Soup

Ingredients

• 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

Method

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.

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