I’ve been meaning to post this recipe for a while now and with winter looking like it’s going to hang around for as long as possible, this nourishing soup is sure to chase the blues away.
You really need to make your own stock for this one, it doesn’t take much. Here’s how..
2 x chicken frames
500g chicken necks
500g bag chicken wing tips
1 celery stick
1 large carrot, split in half
1 bunch parsley stalks
1 bay leaf
1 onion, cut in half
500g chicken thigh mince
zest from 1 lemon
2 garlic cloves, minced
1 bunch flat leaf parsley, finely chopped
1/2 cup arborio rice
sea salt and freshly cracked pepper
To make the stock, place all the ingredients in a stock pot and cover with water. Bring to the boil and skim the surface and simmer for 2 hours or until the stock has reduced by about 2 inches.
Strain the stock and allow to cool.
Combine the chicken mince, lemon rind, garlic, parsley and rice in a bowl and season generously (about 2 tsp sea salt). Use your hands to mix all the ingredients together well.
Slightly wet your hands and roll the mixture into small balls (about the size of a 20c piece). Return the stock to a large clean saucepan and gently drop the chicken balls into the stock. Bring to a gentle simmer and cook for a 15 minutes or until the rice spikes out of the meatballs. Check for seasoning and ladle into bowls and serve.