Chicken and tomato risoni soup
- 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
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.
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.
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.
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.
Add strained chicken stock and bring to the boil, then reduce heat to low and simmer for 20 minutes.
Add shredded chicken, spinach leaves and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season to taste.
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.