Chicken and Rissoni Soup

Chicken and Rissoni Soup

June's lunchbox from Sarah Moore Wellness is a hearty and healthy winter soup!

In the box:

  • Nitrate-free ham and avocado wholemeal roll
  • Snow peas
  • Strawberries + Orange
  • Left-over roast vegetables (capsicum, potato, squash, sweet potato, zucchini)
  • Chicken and risoni soup
  • Devondale UHT milk

Chicken and Risoni Soup

Serves 6


  • Extra virgin olive oil spray
  • 3 chicken thighs (bone in)
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 carrots, diced
  • 2 stalks celery, diced
  • 100g risoni pasta (or macaroni)
  • 3 cups salt-reduce chicken stock
  • 2 cups water
  • 1 tspn dried Italian herbs
  • Pepper to taste


  1. Heat a large saucepan over medium heat then lightly spray with olive oil.
  2. And the chicken and vegetables. Stir often until chicken is lightly browned on both sides.
  3. Add the stock, water and herbs and simmer for 10 minutes or until chicken is cooked through.
  4. Remove the chicken from the pan with a slotted spoon. Allow to cool slight then cut the meat from the bone and chop or shred into small pieces. Discard the bones.
  5. Return the chicken to the pan, add the pasta and season with a little pepper.
  6. Simmer for another 10 minutes until the pasta is cooked and chicken is tender.

Soup will keep for 3 days in the fridge. To freeze portions, make until step 5 then take off he heat and add only the chicken. Once defrosted, add the pasta and simmer for 10 minutes before serving.