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Chicken and tomato risoni soup

Chicken and tomato risoni soup

Serves 4


  • 1.7kg whole chicken
  • ⅓ cup (80ml) olive oil
  • 1 teaspoon house made porcini salt
  • 1 carrot, chopped
  • 2 brown onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • ½ bunch parsley leaves, chopped, stalks reserved plus leaves to serve
  • 2 tomatoes, chopped
  • 1 ½  cups risoni pasta
  • 2 cups baby spinach
  •  Juice ½ lemon


Step 1

Drizzle chicken with oil and season with porcini salt. Place 2 tablespoons of oil in a large saucepan over medium-high heat. Add the carrot, half the onion and bay leaves, and cook, stirring for 4-5 minutes until softened.

Step 2

Add chicken and cook, turning frequently for 7-8 minutes until chicken starts to brown all over. Cover chicken with cold water and poach for 1 hour 30 minutes, skimming fat that rises to the surface, or until meat is falling off the bone.

Step 3

Remove chicken and set aside to cool slightly. Shred the meat and discard skin and bones. Strain stock into a large bowl, cover and keep hot until needed. Discard solids and bones.

Step 4

Place remaining olive oil in a large saucepan over high heat. Add remaining onion, garlic, parsley stems, cracked pepper and tomato and cook, stirring for 3-4 minutes until onions begin to soften. Add risoni and cook, stirring for 1-2 minutes until coated in oil.

Step 5

Add strained chicken stock and bring to the boil, then reduce heat to low and simmer for 20 minutes.

Step 6

Add shredded chicken, spinach leaves and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season to taste.

Step 7

Divide soup among bowls, scatter over parsley leaves, cracked pepper and serve. If you are reheating the soup from the fridge, bring to room temperature and add 1 cup water before heating.