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Bill Granger's chicken, vegetable and risoni soup

Bill Granger
Bill Granger

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Bulk cook-up: Chicken, vegetable and risoni soup.
Bulk cook-up: Chicken, vegetable and risoni soup.Natalie Boog

All-in-one, freezer-friendly meals that contain lots of vegies and sufficient protein and carbohydrates - what could be better than that for a busy home cook? This dish is a classic restorative chicken soup for the nights that you all might feel like something simple. It could be completed with a simple green salad and a dessert of sliced cold green apples, with a few slices of extra parmesan.

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Ingredients

For chicken stock

  • 1 chicken, rinsed and patted dry

  • 2 onions, quartered

  • 2 carrots, peeled, roughly chopped

  • 2 celery stalks, roughly chopped

  • 10 black peppercorns

  • Handful fresh flat-leaf parsley

  • Few thyme sprigs

  • 3 litres (12 cups) cold water

  • (Makes 6-8 cups stock)

For soup

  • 1.5 litres (6 cups) chicken stock (see above)

  • 1 leek, trimmed, quartered, thinly sliced

  • 6 sticks celery, trimmed, diced

  • 2 small turnips, peeled, diced

  • 110g (1/2 cup) risoni pasta

  • 1 cup fresh or frozen peas

  • 2 cups shredded poached chicken (see below)

To serve

  • Freshly chopped flat-leaf parsley

  • Grated parmesan

  • Crusty bread

Method

  1. For stock

    Put all ingredients in a large stock pot and slowly bring to the boil. Reduce the heat to very low and simmer gently for 1-2 hours, skimming any scum or excess fat from the surface. Strain the stock through a fine sieve, reserving chicken. Allow chicken to cool slightly, then shred meat, discarding the skin and bones.

    Note: Allow stock to cool completely before freezing. Leftover chicken can be used to make sandwiches.

    For soup

    Place stock in a large saucepan over high heat and bring to the boil. Add leek, celery and turnips, return to the boil then reduce the heat to a simmer for 10 minutes. (If you want to reserve some of this soup base for later, you can freeze a portion at this point.)

    Add risoni, simmer for a further 5 minutes. Add peas and shredded chicken, simmer for 3-4 minutes more, or until peas are bright green and tender and risoni is al dente. Garnish with parsley and parmesan and serve with crusty bread.

     

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