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..





You'll Need

The stock


  • 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.


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