Chicken and risoni soup

  • 30 mins cooking
  • Serves 4
  • Print


Chicken and risoni soup
  • 4 cup chicken stock
  • 3 cup water and
  • 1/2 cup dry white wine
  • 400 gram chicken breast fillets
  • 2/3 cup risoni to stock mixture
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped fresh flat-leaf parsley


Chicken and risonisoup
  • 1
    Bring chicken stock, water and wine to the boil in large saucepan; add chicken breast fillets. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove chicken from stock mixture; reserve stock mixture. Shred chicken coarsely.
  • 2
    Add risoni to stock mixture; boil until tender. Return chicken to pan with lemon juice. Serve soup sprinkled with chopped fresh flat-leaf parsley.

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