A delicious and easy soup to make for the whole family.
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. 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 soup to a boil. Add risoni and cook until al dente, 8-10 minutes
Remove pot from heat. Stir in chicken, juice and dill
Pour into 6 soup bowls and serve hot
Servings 6
- Amount Per Serving
- Calories 237
- % Daily Value *
- Total Fat 8.66g14%
- Saturated Fat 1.84g10%
- Sodium 487.85mg21%
- Total Carbohydrate 15.87g6%
- Dietary Fiber 2.14g9%
- Sugars 2.03g
- Protein 22.58g46%
- Vitamin A 8.90%
- Vitamin C 27.31%
- Calcium 4.34%
- Iron 6.56%
- Vitamin B12 17.92%
- Iodine 3.26%
- Magnesium 13.13%
- Zinc 1.88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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. 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 soup to a boil. Add risoni and cook until al dente, 8-10 minutes
Remove pot from heat. Stir in chicken, juice and dill
Pour into 6 soup bowls and serve hot