Chicken soup for the soul
HERE IS A HEARTY WAY TO WARM YOURSELF OR THE FAMILY AS THE COOLER DAYS BEGIN TO TAKE HOLD CHICKEN SOUP WITH RISONI, GREENS & GREMOLATA
SERVES 4. PREP 20 MINS. COOK 2 HRS 20 MINS
INGREDIENTS
• ⅓ cup (80ml) extra virgin olive oil
• 1 carrot, cut into 1cm pieces
• 2 onions, finely chopped
• 2 bay leaves
• 1.2kg whole chicken, patted dry with paper towel
• 2 garlic cloves, crushed
• ½ bunch flat-leaf parsley, stems finely chopped, leaves picked and reserved
• 1 bunch English spinach, stems finely chopped, leaves torn
• 2 cups (440g) risoni
• 2 large tomatoes, finely chopped
• Juice of ½ a lemon
GREMOLATA
• Zest of 1 lemon
• ½ cup (60g) green olives, stones removed, chopped
• ¼ cup flat-leaf parsley leaves, chopped
METHOD
1 For gremolata, place ingredients in a bowl, season and toss to combine. Set aside.
2 Place 2 tbs oil in a large saucepan over medium-high heat. Add the carrot, half the onion and bay leaves, and cook, stirring occasionally, for 4-5 minutes until softened. Add chicken and cook, turning frequently for 7-8 minutes until chicken starts to brown all over. Cover chicken with cold water and poach for 1 hour 30 minutes, skimming fat that rises to the surface, or until meat is falling off the bone. Remove chicken and set aside on a large plate to cool slightly.
Shred the meat and discard skin and bones. Strain stock into a large bowl or jug, cover with foil and keep hot until needed. Discard solids and bones.
3 Place remaining 2 tbs olive oil in a large saucepan over high heat. Add remaining onion, garlic, parsley stems and spinach stems and cook, stirring frequently, for 3-4 minutes until onions begin to soften. Add risoni and cook, stirring continuously, for 1-2 minutes until coated in oil. Add chicken stock and bring to the boil, then reduce heat to low and simmer for 20 minutes. Add tomato, spinach leaves and threequarters of the chicken and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season to taste.
4 Divide soup among bowls, scatter over remaining chicken, parsley leaves and top with gremolata and serve. If you are reheating the soup from the fridge, bring to room temperature and add 1 cup water before heating. Adjust seasoning.