Italian chicken soup

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print


Italian chicken soup
  • 1.5 kilogram whole chicken, skin removed
  • 3 (650g) tomatoes
  • 1 (150g) brown onion, coarsely chopped
  • 2 (300g) stalks celery, trimmed, coarsely chopped
  • 1 (180g) carrot, coarsely chopped
  • 2 dried bay leaves
  • 4 clove garlic, peeled, halved
  • 6 black peppercorns
  • 8 cup (2l) water
  • 3/4 cup (155g) risoni pasta
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh basil
  • 2 tablespoon finely chopped fresh oregano
  • 1/4 cup (60ml) lemon juice


Italian chicken soup
  • 1
    Chop one tomato coarsely. Chop remaining tomatoes finely; refrigerate, covered, until required.
  • 2
    Place chicken, coarsely chopped tomato, onion, celery, carrot, bay leaves, garlic, peppercorns and the in a 4.5-litre (18-cup) slow cooker. Cook with lid on, on low, 8 hours.
  • 3
    Carefully remove chicken from cooker. Strain broth through a fine sieve into a large heatproof bowl; discard solids. Skim and discard any fat from broth. Return broth to cooker; add risoni and finely chopped tomatoes. Cook on high, with lid on, for about 30 minutes or until risoni is tender.
  • 4
    Meanwhile, when the chicken is cool enough to handle, remove meat from bones and shred coarsely. Discard bones.
  • 5
    Add shredded chicken, herbs and juice to soup. Cook on high with lid on for 5 minutes. Season to taste.

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