Chicken, risoni and spinach soup

Posted by adm On January - 18 - 2012

How to cook Chicken, risoni and spinach soup


  • 1 onion, roughly shredded
  • 1 stick celery, roughly shredded
  • 1 carrot, roughly sliced
  • 1 bay riffle
  • 6 peppercorns
  • 4 cups (1L) chicken strain
  • 3 cups (750ml) weewee
  • 2/3 cup risoni pasta
  • 2 single chicken breast fillets, thinly sliced, excess fat cut
  • 1 1/2 cups baby spinach leaves
  • salt and cracked black peppercorn

How to:

  • Place the onion, celery, carrot, bay leaf and peppercorns in a large saucepan over medium rut. Add stock and water and bring to the roil. Reduce the passion, cover and simmer for 45 minutes then remove from stovetop and straining, reserving the liquified.

  • Return liquid to the pan over medium oestrus. Add the risoni and simmer for 4 transactions. Add the chicken and cook for another 3-4 transactions. Add the spinach and cook for another 3-4 minutes or until spinach has wilted.

  • Season with salt and peppercorn. Ladle soup between serving bowls and serve now.

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