Chicken Soup

On the left is a bowl of chicken soup, and on the left is the same bowl and the corner of a pink card. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce
Comforting, warming, a kick of turmeric... This chicken soup is truly food for the soul.


  • 50g butter (or extra virgin olive oil if you prefer)
  • 1kg chicken thigh cutlets (on bone) or drumsticks, fat trimmed (cut in half if using thighs)
  • 2 sticks celery, diced
  • 1 carrot, diced
  • ½ onion, diced
  • 5 cloves garlic, crushed
  • 1 bay leaf
  • 4 sprigs thyme
  • 7 stems parsley
  • Cooking twine
  • ¼ tsp turmeric
  • 1L chicken stock
  • 200g risoni
  • 1 bunch spring onions, sliced
  • Lemon wedges, to serve (optional)

Serves 4


  1. Melt butter in a large pan or pot over medium (I like to use a wide pot because the larger surface area helps with speeding up the next step.
  2. Fry seasoned chicken legs and/or thighs until golden (about 2 mins each side). You may need to do this in two batches.
  3. Tie up thyme and parsley with cooking twine so you can pull it out easily.
  4. Add celery, carrot, onion, garlic, bay leaf, thyme, parsley, turmeric, a pinch of salt, chicken stock and 700ml water.
  5. Simmer with the lid on, until chicken is tender and falling off the bone (around 30 mins).
  6. Once the chicken is ready, remove it to a plate to cool.
  7. Remove thyme and parsley and discard.
  8. Simmer risoni in the soup for 7-10 minutes, until al dente.
  9. While the risoni is cooking, pick the chicken meat and return it to the pan.
  10. Serve topped with spring onion and a small squeeze of lemon if you like some acidity.