Nourishing Chicken Soup Serves 4
Image credit: A Sweet Pea Chef with Lacey Baier
Ingredients
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
Method
- 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.
- Add the leek & carrot to the reserved pot & cook for 4 minutes or until softened, stirring regularly.
- Add the flour to the carrot & leek mixture & cook stirring for 1-2 minutes.
- Crumble in the chicken stock cubes & add the boiling water, stirring to dissolve.
- 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.
- 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.
- 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
