Sarah Pound’s Creamy Chicken, Lemon and Risoni Soup

Name: Creamy Chicken, Lemon and Risoni Soup
Prep time: 15 min
Cook time: 15 min
Total time: 55 min
Cuisine: International
Ingredients: 1 tbsp extra virgin olive oil; 1 shallot (finely diced); 4 cloves garlic (left whole and smashed); 1 tbsp butter; 1.25 cups risoni (orzo) pasta; 6 cups chicken stock; 2 cups water; 450 g chicken tenderloins; 1 parmesan rind (see tip); 400 g tinned cannellini beans (rinsed and drained); 2 cups spinach leaves; Juice and zest of 1 lemon; 1 cup parmesan cheese (freshly grated); Pinch of sea salt; 2 tsp cracked black pepper; Chilli flakes (optional, to serve)

Sarah Poundʼs Creamy Chicken, Lemon and Risoni Soup recipe tastes incredible. See ingredients & method below.

This is one of my community's favourite recipes, I constantly receive messages telling me how easy this soup is and how much it's totally adored!

The creamy flavour in this soup is incredible. It’s a very simple recipe and it results in a beautifully flavoursome and comforting soup. It’s on high rotation in our household over the colder months. And my two young girls gobble it up every time, which is a massive bonus!... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Beaujolais

Ingredients

Soup

1 tbsp extra virgin olive oil
1 shallot (finely diced)
4 cloves garlic (left whole and smashed)
1 tbsp butter
1.25 cups risoni (orzo) pasta
6 cups chicken stock
2 cups water
450 g chicken tenderloins
1 parmesan rind (see tip)
400 g tinned cannellini beans (rinsed and drained)
2 cups spinach leaves
Juice and zest of 1 lemon
1 cup parmesan cheese (freshly grated)
Pinch of sea salt
2 tsp cracked black pepper
Chilli flakes (optional, to serve)

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Method

Tips

Soup

Place a large saucepan on low heat. Add the extra virgin olive oil, let it heat for 30 seconds. Add the shallot and cook, stirring, for approximately 3 minutes.
Add the smashed garlic and cook, stirring, for approximately 2 minutes. Add the butter, then add the risoni and mix through for 2-3 minutes. Add the chicken stock and water to the pan.
Place chicken tenderloins into the liquid and add in the parmesan rind. Bring to the boil, place the lid on and turn down to a gentle simmer. Cook for 12-15 minutes.
Once the chicken and risoni has cooked, remove the chicken from the saucepan and shred it with a fork (be careful, it will be hot). Leave the pot on a gentle simmer while doing this. Place the shredded chicken back into the pot.
Remove and discard the parmesan rind (it will be gooey). Add the cannellini beans, spinach, lemon zest, juice and grated parmesan.
Stir it all through for 2-3 minutes and turn off the heat. Season well with sea salt and black pepper. Sprinkle with chilli flakes, if you like, to serve.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Sarah Pound’s Creamy Chicken, Lemon and Risoni Soup

Sarah Poundʼs Creamy Chicken, Lemon and Risoni Soup recipe tastes incredible. See ingredients & method below.

This is one of my community's favourite recipes, I constantly receive messages telling me how easy this soup is and how much it's totally adored!

prep

cook

yield

difficulty

Pairs with

Chardonnay

Beaujolais

Ingredients

Soup

1 tbsp extra virgin olive oil
1 shallot (finely diced)
4 cloves garlic (left whole and smashed)
1 tbsp butter
1.25 cups risoni (orzo) pasta
6 cups chicken stock
2 cups water
450 g chicken tenderloins
1 parmesan rind (see tip)
400 g tinned cannellini beans (rinsed and drained)
2 cups spinach leaves
Juice and zest of 1 lemon
1 cup parmesan cheese (freshly grated)
Pinch of sea salt
2 tsp cracked black pepper
Chilli flakes (optional, to serve)

Method

Soup

Place a large saucepan on low heat. Add the extra virgin olive oil, let it heat for 30 seconds. Add the shallot and cook, stirring, for approximately 3 minutes.
Add the smashed garlic and cook, stirring, for approximately 2 minutes. Add the butter, then add the risoni and mix through for 2-3 minutes. Add the chicken stock and water to the pan.
Place chicken tenderloins into the liquid and add in the parmesan rind. Bring to the boil, place the lid on and turn down to a gentle simmer. Cook for 12-15 minutes.
Once the chicken and risoni has cooked, remove the chicken from the saucepan and shred it with a fork (be careful, it will be hot). Leave the pot on a gentle simmer while doing this. Place the shredded chicken back into the pot.
Remove and discard the parmesan rind (it will be gooey). Add the cannellini beans, spinach, lemon zest, juice and grated parmesan.
Stir it all through for 2-3 minutes and turn off the heat. Season well with sea salt and black pepper. Sprinkle with chilli flakes, if you like, to serve.

Tips

Parmesan rinds are the hard part at the end of a parmesan wedge. They add great flavour to soups and stews and they freeze really well. When you have grated all the cheese from a wedge of parmesan, wrap and freeze the rind.