Speedy country-style chicken soup

SERVES 4 PREP + COOK TIME 40 MINUTES

1 tablespoon extra virgin olive oil

4 (600g) chicken thigh fillets, cut into thin strips

2 medium (240g) carrots, chopped finely

3 trimmed (300g) celery stalks, chopped finely 2 medium (300g) brown onions, chopped finely 2 cloves garlic, chopped 2 springs fresh thyme

¼ cup (35g) plain flour

2 litres (8 cups) chicken stock

1 cup (220g) risoni pasta 2 green onions, sliced thinly 1 In a large heavy-based pan, heat the olive oil over mediumhigh heat. Add the chicken, cook until browned. Add the carrot, celery, onion, garlic, thyme and cook, stirring for 2-3 minutes until starting to soften.

2 Stir in the flour, cook, stirring for 2 minutes. Gradually add the stock, ½ cup at a time until all stock is incorporated. Simmer, covered for 20 minutes. Add the risoni and simmer for another 5 minutes or until risoni is just tender.

3 Taste and season with salt flakes and freshly ground black pepper. Serve sprinkled green onions and fresh thyme leaves, if desired.

Suitable to freeze.