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| Servings: 6


  • extra virgin olive oil spray (I used a tablespoon of olive oil)
  • 3 chicken thighs bone in (I used breast)
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 carrots, diced
  • 2 stalks celery, diced
  • 100 g risoni pasta (or macaroni)
  • 3 cups salt-reduce chicken stock
  • 2 cups water
  • 1 teaspoon dried Italian herbs
  • pepper to taste

Heat a large saucepan over medium heat then lightly spray with olive oil.
And the chicken and vegetables.
Stir often until chicken is lightly browned on both sides.
Add the stock, water and herbs and simmer for 10 minutes or until chicken is cooked through.
Remove the chicken from the pan with a slotted spoon.
Allow to cool slight then cut the meat from the bone and chop or shred into small pieces.
Discard the bones.
Return the chicken to the pan, add the pasta and season with a little pepper.
Simmer for another 10 minutes until the pasta is cooked and chicken is tender.

This soup keeps really well in a thermos for lunches. Once made, it will keep for 3 days in the fridge.

To freeze portions, make until step 5 then take off the heat and add only the chicken.
Once defrosted, add the pasta and simmer for 10 minutes before serving.

Recipe and photo: Melissa Ann Vermeulen


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