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5 minutes
1 hour


Ingredients checklist

Chicken risotto soup

This soup has served my family for many years! When we are sick, when we are cold, Easter Sundays, heartbreaks and bad times! After a bowl of this you instantly feel better, this is soup for the soul.

  1. In a large pan heat the olive oil.
  2. Season the chicken thighs generously with salt and pepper and add to the hot pan skin side down.
  3. Once the chicken is beautifully golden on both sides, remove from the pan.
  4. Reduce the heat and add the carrot, onion, garlic + celery.
  5. Sweat vegetables for 5 minutes until slightly softened.
  6. Return the chicken to the pan and add the stock, bring to a gentle simmer
  7. Simmer the soup for 30 minutes, removing any frothy impurities that float to the surface.
  8. After the 30 minutes, remove the chicken. Set aside and let cool for 5 minutes.
  9. Add the risotto rice to the pan and gently simmer for a further 15 minutes.
  10. Begin shredding your chicken removing the skin and bones and then return to the pan with your leafy greens.
  11. Add more water if your soup is too thick.
  12. Serve with a drizzle of Olive oil, parmesan cheese and a squeeze of lemon.
  13. Enjoy!