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

    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

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. Return chicken to pan with lemon juice. Cook for 1 minute. Serve soup dolloped with pesto.

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