Ingredients
For the stock:
- 1.2 kg chicken pieces of choice on the bone *see note*
- 1 quartered onion
- 1 halved head of garlic
- Aromatics of choice 2 cinnamon sticks, 3 bayleaves, 2 aniseed, 4 cloves & a teaspoon of whole peppercorns
- Cover with water
For the soup
- 1 large finely chopped onion
- 2 diced carrots
- 4 sliced celery sticks
- 2 cubes potatoes
- 3 crushed garlic
- 1 teaspoon minced ginger
- 1 teaspoon turmeric
- 1 teaspoon dry mint
- 1 chicken stock cube
- Reserved chicken stock
- 1/2 cup of risoni pasta
- Salt & pepper
- Juice of 3 juicy lemons or to taste
- Parsley for garnish
Instructions
For the stock
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Add stock ingredients to a large pot & cover with cold water, Bring this all up to a boil & simmer on medium heat for approximately 30-40 minutes or until chicken is tender. Strain stock & reserve. Shred the chicken.
To make the soup
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In a large pot sauté the onions in olive oil until translucent, add the carrot, celery & potatoes. Cook for a few minutes before adding the garlic & ginger. Add the chicken stock cube, turmeric, mint, salt, pepper & mix. Add the shredded chicken & give it a toss followed by the reserved stock.
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Top with water if needed to cover veggies by a few cm. Bring to the boil then throw in the risoni pasta. Simmer until pasta & veggies are tender. At the end add lemon juice & season with salt/pepper & garnish with parsley.
Notes
– You can use any pieces of chicken you like, I used breast on the bone but you can use thigh or a whole chicken. For maximum benefits & flavour use bone in chicken however if you want to skip this step you can proceed with the recipe by browning off some chicken mince or diced chicken before you start cooking your onion.
– Can be eaten as is but if you like a thicker soup; dilute 1 tablespoon cornflour in 1/4 cup cold water then add it to the soup at the end.
