CHICKEN AND RISONI SOUP
CHICKEN AND RISONI SOUP - extra virgin olive oil spray (I used a tablespoon of olive oil) - 3 chicken thighs bone in (I used breast) - 1 small onion, diced - 3
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Cooking tools:
- Kitchen scale
- Thermos
- Slotted spoon
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Freezer
- Airtight container
Ingredients
- extra virgin olive oil spray (I used a tablespoon of olive oil)
- 3 chicken thighs bone in (I used breast)
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 carrots, diced
- 2 stalks celery, diced
- 100 g risoni pasta (or macaroni)
- 3 cups salt-reduce chicken stock
- 2 cups water
- 1 teaspoon dried Italian herbs
- pepper to taste
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