Nourishing Chicken Soup ✨

Nourishing Chicken Soup   Serves 4


Image credit: A Sweet Pea Chef with Lacey Baier




2 tbs olive oil

4 chicken thigh fillets, thinly sliced into strips

salt & pepper

chilli flakes (optional)

2 leeks (discarding dark green stems), halved lengthwise, thinly sliced *

2 carrots, halved lengthwise, thinly sliced

1 tsp plain flour

3 cups of boiling water

4 chicken stock cubes

2 cups of risoni 

200g sugar snap peas

tarragon leaves, finely chopped 

2 garlic cloves, finely chopped & then mashed with the back of a knife 

2 lemons, juiced

1/2 tsp dijon mustard



  1. Heat 2 tablespoons of olive oil in a medium stockpot over high heat, add the chicken & cook for 4 minutes or until the outside is just browned, stirring occasionally. Season with salt & pepper & chilli flakes (optional). Remove chicken once browned, reserving oil in pot.
  2. Add the leek & carrot to the reserved pot & cook for 4 minutes or until softened, stirring regularly. 
  3. Add the flour to the carrot & leek mixture & cook stirring for 1-2 minutes.
  4. Crumble in the chicken stock cubes & add the boiling water, stirring to dissolve. 
  5. Add the risoni & chicken back to the pot & cook covered on a simmer (not a boil), for 5-7 minutes for the flavours to develop.
  6. Trim the stems from the sugar snap peas & remove the string from one end. Add them to the soup & cook for 3 minutes or until tender. Check risoni is al dente, if not, simmer further.
  7. Stir tarragon, garlic, lemon juice & dijon mustard through the soup. Taste, season with salt & pepper & chilli flakes (optional), then divide among bowls to serve & enjoy!

* Note: Halve the leeks lengthwise & rinse them under running water to remove any hidden dirt before thinly slicing them