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Greek chicken & risoni soup

There's nothing like chicken soup to keep you happy and healthy in the cooler months, so why not try a Greek version with garlic, onions and risoni pasta? - by Chantal Walsh
  • 21 Jan 2016
Greek chicken & risoni soup
Cook: 80 Minutes - medium - Serves 4 - nut-free - dairy-free - egg-free - pregnancy-safe
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There's nothing like chicken soup to keep you happy and healthy in the cooler months, so why not try a Greek version with garlic, onions and risoni pasta?

Ingredients

1 kg skinless chicken thigh cutlets, trimmed

1 tbsp Greek seasoning

Pepper, to taste

1 tbsp vegetable oil

1 large onion, finely chopped

3 cloves garlic, crushed

3 x 10 g chicken stock cubes, crumbled

1½ litres (6 cups) water

½ cup risoni

Thinly sliced green spring onions, to garnish

Method

  1. Toss chicken with half the seasoning in a large bowl. Season with pepper.
  2. Heat oil in a large stockpot over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 6 minutes on each side, or until golden brown. Remove chicken from pot.
  3. Add onion, garlic and remaining seasoning to 
same stockpot. Cook, 
stirring, for about 6 minutes, or until golden. Return chicken with stock cubes and water. Boil gently, covered, for 
20 minutes, or until chicken is tender, skimming if necessary. Remove chicken with slotted spoon. Cool slightly. Shred meat and discard bones.
  4. Add risoni to stockpot. 
Boil gently for about 8 to 
10 minutes, or until tender. Stir in chicken. Cook, 
stirring, until hot.
  5. Garnish soup with 
thinly sliced green 
spring onions.
  • greek recipe
  • chicken soup
  • autumn soups

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