Ingredients
-
1
-
1
-
1
-
4
-
1
-
2
-
1
-
1
-
60
-
1/2
-
4
-
-
-
-
Directions
Chicken, Risoni and Lemon Soup, From a soup feature in our local paper , Pat, this is great! used powdered stock, but will make my own for this next time-I think it would take it to another level I also used 6 lovely legs which I threw in whole for about 40 minutes, then fished them out and took the meat off the bones I gave this a good grinding of black pepper, but can’t think of anything else you could do to improve it
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Steps
|
1
Done
|
Put Oil Into a Saucepan Over High Heat and Add Chopped Brown Onion and Sliced Garlic Clove and Cook For 1-2 Minutes. |
|
2
Done
|
Add the Chicken Thigh Fillets, Chicken Stock and Water and Cook For 20 Minutes. |
|
3
Done
|
Remove the Chicken and Shred and Set Aside. |
|
4
Done
|
Add the Risoni to the Pan and Cook For 6-8 Minutes and Then Add the Shredded Chicken With Finaly Grated Lemon Rind, Lemon Juice and Parsley Leaves. |
|
5
Done
|
Divide Between Bowls and Sprinkle With Grated Parmesan. |
