It’s been a while since I last posted… I’ve actually been to a really nice cafe in Kingscliff but due to two teething babies and a couple of weeks of a sick household I haven’t had much time of late.  Which is why I’m posting this – as my Doctor once said when I was sick, “get some chicken soup into you, that s*&t is magic!”  Which is why this recipe is here.  That and it’s got lots of lemon in it, I just looove citrus . Plus, it’s easy!

Before I begin may I say thank you to the wonderful Donna Hay (& Co) for this recipe.

1 tab oil

1 brown onion, chopped

1 clove garlic, sliced

4 chicken thigh fillets (I prefer free range)  Actually, if you want to make this recipe even easier you could just use some shredded BBQ chicken here.. but I like cooking the thighs in stock first

1 litre chicken stock (free endorsement – I like Campbells Liquid Stock)

2 cups water

1 cup risoni

1 tablespoon grated lemon rind

1/4 cup lemon juice

1/2 cup flat parsley leaves

Grated parmesan and lemon zest, to serve


  1. Heat oil in large saucepan, add onion and garlic and cook for 1-2 minutes.  Add chicken thigh, stock and water and cook for 20 minutes.
  2. Remove chicken, shred (use two forks – see the picture below – although I don’t generally like chicken thigh and find it a bit gross shredding it, you will get the best result) and set aside
  3. Add risoni to the pan and cook for 6-8 minutes (stir so the risoni doesn’t stick to the bottom)
  4. Add chicken with lemon rind, juice and parsley leaves (don’t leave this sitting with the leaves too long or they start to look a bit tired – a bit like my picture below, waited a bit too long to take it!)
  5. Ready to serve – just top with more lemon rind and parmesan






Beautiful bright lemon and parsley






Shredding the chicken – turns my stomach doing it but worth the effort






The finished product – I did let it sit for too long before I took this photo, hence the parsley looks a bit tired.  Still, yummo!