It’s not often that comfort meets convenience in the kitchen – but this dish is an exception. Protein-rich chicken with herbs and lemon in a light, bright broth sounds heavenly enough. Add in the fact that it’s a one pot wonder, and the dish will fast become a family favourite. Plus, the leek in this soup makes it super nutritious, offering fibre, calcium, iron and vitamins A, E, C, K and B6 in every savoury spoonful!

Lemony Chicken Soup
From Bon Appetite

1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved & sliced
1 celery stalk, sliced
340g skinless, boneless chicken thighs
6 cups chicken stock, salt-reduced
Salt & pepper, to taste
½ cup Risoni pasta
¼ cup fresh dill, chopped finely
Lemon halves (for serving)

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and stock; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

Meanwhile, return broth to a boil. Add Risoni and cook until al dente, 8-10 minutes.

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Serves 4