spinach, chicken and risoni egg drop soup
- 1 litre chicken stock
- 1 litre water
- 1 cup (220g) risoni
- 3 cups (480g) shredded cooked chicken
- 2 eggwhites, lightly beaten
- 2 teaspoons finely grated lemon rind
- 2 cups (40g) baby spinach leaves
- ½ cup flat-leaf parsley leaves, chopped
- sea salt and cracked black pepper
- Place the stock and water in a large saucepan over high heat and bring to the boil. Add the risoni and cook for 8 minutes or until just tender. Add the chicken, eggwhites and lemon rind and cook, stirring, for 1–2 minutes or until the egg is cooked and the chicken is warmed through. Divide between bowls and top with the spinach, parsley, salt and pepper to serve. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
