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.
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.