Ingredients

• 6 chicken thighs
• 1 carrot - peeled and diced
• 1 stick celery - de stringed and diced
• 1 onion - peeled and diced
• 1 cup risoni - See note 1
• 6 cups chicken stock
• freshly ground pepper and salt - to taste
• fresh dill to garnish

• Note #1 - I prefer to use 150 grams Filini
Noodles

Method

• In a large pot, bring the stock, chicken, onion, carrot and celery to the boil. Reduce heat and simmer uncovered for 10 to 15 minutes, skimming the top occasionally. Season with salt and pepper.
• Add risoni, and cook for a further 15 minutes until the risoni is cooked and tender.
See Note #1
Remove the chicken thighs from the pot. Shred and return to the pot
• Serve with a garnish of fresh dill, a swirl of extra virgin olive oil and a side of lemon wedges.

• Note #1 At this point I like to add half a cup of frozen peas.

Feeling the sniffles coming on… make a pot of this, in no time you will feel much better!!!

Recipe from IGA