Although you wouldn’t know it from the weather lately, we are supposed to be in autumn and winter is supposed to be on it’s way. I am already dreading the cold, dark mornings!
With the evenings are getting a little cooler and I’ve started going through my recipes for the winter warmer recipes that I love .. and what warms your tummy more than a yummy soup?
This Chunky Italian Chicken Soup is a bit of a throw together of another recipe and I’ve added or eliminated ingredients as I have them in the pantry but in general I have everything I need so it’s easy to whip it up in a hurry.
What you need …
800g – 1kg chicken thighs or breast, chopped .. if you want a lower fat version use the breast meat
3 – 4 tomatoes,chopped
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1 zucchini, chopped
3 cloves garlic, crushed
salt & pepper
2l ( 8 cups ) salt reduced chicken stock
Jolly good slurp of white wine**
1/2 cup risoni
1/2 cup chopped fresh parsley and basil
1-2 tablespoons fresh chopped oregano
Juice of 1/2 lemon
**yes, that is my exact measurement …
What you do …
Sauté onions, garlic and veggies for a few minutes until onion is soft.
Add chicken, tomatoes, stock, wine and pepper and bring to the boil. Reduce heat to a simmer, cover and cook until chicken is cooked through.
Add risoni and cook until risoni is tender.
Finally, add the fresh herbs and lemon juice. Season if you feel it needs it and serve with some crusty bread if you’re feeling adventurous!
If you are lucky, there will be enough for left overs for lunch the next day!