Italian chicken soup | Women's Weekly Food

Ingredients

• 1.5 kilogram whole chicken, skin removed
• 3 (650g) tomatoes
• 1 (150g) brown onion, coarsely chopped
• 2 (300g) stalks celery, trimmed, coarsely chopped
• 1 (180g) carrot, coarsely chopped
• 2 dried bay leaves
• 4 clove garlic, peeled, halved
• 6 black peppercorns
• 8 cup (2l) water
• 3/4 cup (155g) risoni pasta
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup coarsely chopped fresh basil
• 2 tablespoon finely chopped fresh oregano
• 1/4 cup (60ml) lemon juice