Eating Mediterranean – Lemony Chicken Soup


From Bon Appetite


  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved & sliced
  • 1 celery stalk, sliced
  • 340g skinless, boneless chicken thighs
  • 1.5l of chicken stock, salt-reduced
  • 70g Risoni pasta
  • 2g fresh dill, chopped finely
  • Lemon halves (for serving)
  • Salt & pepper, to taste

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and stock; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

Meanwhile, return broth to a boil. Add Risoni and cook until al dente, 8-10 minutes.

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Serves 4