Published Friday, 12 April, 2013 by Ellen
Cook onion in a little oil in a large saucepan
fill about a third to half of the saucepan with water and let it boil a bit (or boil the kettle then pour that in), add chicken, stock cube and salt and pepper to taste and let simmer on low to medium heat for about 10-15 minutes.
while the chicken is boiling away, chop up your celery and carrot then add when chicken is slightly cooked.
add about half a packet of risoni (250 grams), give it a stir, you may need to add more water, and simmer on low heat for about 20 minutes or so, keep checking it and giving it a stir. You may need to add extra water as the risoni really swells up when cooked.
the risoni gives this soup the oomph and makes it a meal it itself. You can add extra vegies such as broccoli or cauliflower, but i like it with just the celery and carrot.
Quick, tasty & great for making alot
really filling, cheap and easy to make
Easy and filling, perfect for the busy student
This soup is great for healthy, hearty eating. use whichever pumpkin you prefer
A hearty soup for the cold months