Created by Helena Moursellas, this hearty chicken and risoni soup is the ultimate comfort food for cooler days. Tender chicken, nourishing kale and sweet tomatoes come together in a rich, flavourful broth, seasoned perfectly with Maldon Sea Salt. Warming, wholesome and wonderfully satisfying, it’s the kind of meal made for gathering around the table on a cold evening.
- Place 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, carrot, garlic and bay leaves, and season with Maldon Sea Salt flakes, cook for 4-5 minutes until softened. Add chicken, 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 any 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, cover with foil and keep hot until needed. Discard solids and bones.
- Place remaining olive oil in a large saucepan over high heat. Add risoni, tomato and cook 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 shredded chicken, kale and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season with Maldon sea salt flakes and a drizzle of oil.
- Divide soup among bowls, scatter with parsley leaves and serve with crusty bread. If you are reheating the soup from the fridge, bring to room temperature and add 1 cup water before heating.
Recipe by Helena Moursellas