Chicken soup with risoni & leeks | Recipe | A kitchen in Istanbul

Name: Chicken soup with risoni & leeks | Recipe | A kitchen in Istanbul
Ingredients: 3 Tbsp olive oil (I use a mild extra virgin); 300 g leeks (thickly sliced); flat-leaf parsley (Italian parsley) (leaves not used for the broth, see below, finely chopped); 3 garlic cloves (finely chopped); 2 carrot (finely diced); 1⅖ l broth (follow recipe below); the chicken meat from making the broth; 125 g orzo pasta ((risoni)); 1 lemon (cut into wedges); 5 g dill (finely chopped); salt; pepper; 2 chicken legs (about 800-900 g/ 1¾–2 lbs total); 1 whole garlic (halved crosswise); 2 slices lemon (about ¾ cm (⅓ in) thick); 20 g flat-leaf parsley (Italian parsley) (stems only (save the leaves for the soup)); 1 carrot (cut into 3-4 pieces diagonally); 1 onion (halved); 2 tsp peppercorns; 2 tsp coriander seeds; 2 bay leaves; ½ tsp salt

vidarbergum.com

A soup to warm the soul on cold days.

View full recipe on vidarbergum.com

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Ingredients

3 Tbsp olive oil (I use a mild extra virgin)
300 g leeks (thickly sliced)
flat-leaf parsley (Italian parsley) (leaves not used for the broth, see below, finely chopped)
3 garlic cloves (finely chopped)
2 carrot (finely diced)
1⅖ l broth (follow recipe below)
the chicken meat from making the broth
125 g orzo pasta ((risoni))
1 lemon (cut into wedges)
5 g dill (finely chopped)
salt
pepper
2 chicken legs (about 800-900 g/ 1¾–2 lbs total)
1 whole garlic (halved crosswise)
2 slices lemon (about ¾ cm (⅓ in) thick)
20 g flat-leaf parsley (Italian parsley) (stems only (save the leaves for the soup))
1 carrot (cut into 3-4 pieces diagonally)
1 onion (halved)
2 tsp peppercorns
2 tsp coriander seeds
2 bay leaves
½ tsp salt