Chicken, Zucchini and Risoni Soup
35 minutes
This chicken, zucchini and risoni soup is perfect for a cold winter's night when you are time poor. The basil pesto adds extra flavour and colour to this rustic soup.
1 person made this
Ingredients
Serves: 4
- 6 cups chicken stock
- 2 cups water
- 500g skinless chicken breast fillets
- 3/4 cup risoni
- 2 zucchini, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons basil pesto
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Bring stock and the water to the boil in large saucepan. Add chicken breast fillets. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked.
- Remove chicken from stock mixture. Shred chicken coarsely. Add risoni to stock mixture and boil for 5 minutes. Add zucchini and boil, covered, for 3-4 minutes or until risoni is tender.
- Return chicken to pan with lemon juice. Cook for 1 minute. Serve soup dolloped with pesto.
