Lemon Chicken Risoni Soup

• servings: 6

Ingredients

• 2 sticks celery (chopped finely)

• 2 medium carrots (peeled & chopped finely)

• 1/2 medium onion (chopped)

• 1 tablespoon butter

• 3 cloves garlic (minced)

• 2 tablespoons flour

• 6 cups chicken stock

• 1/4 teaspoon Italian seasoning

• 680g chicken breasts

• 1 cup risoni

• 1 tablespoon lemon juice (or to taste)

• 1 tablespoon chopped fresh parsley (or to taste)

Directions

1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.

2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

3. Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.

4. Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.

5. Stir in the risoni and cook for another 10 minutes or until the risoni is cooked through.

6. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt & pepper as needed. Serve immediately.

Nutrition

• Calories: 298 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 78 mg
• Sodium: 1036 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 29 g