Serves 8 portions

Ingredients ⬇️

200g Mixed lentil Risini
2 x tbsp olive oil
3 x medium carrots, peeled and sliced
1 x leek, sliced (halved lengthways makes it easier to wash)
1 x white onion, diced
2 x celery sticks, sliced
4 x garlic cloves, minced
1 x tsp salt
1 x tsp black pepper
2-3 chicken breasts
1 x tsp fresh or dried thyme
1 x bay leaf (optional)
1200ml – 1500ml chicken stock, depending on how you like the thickness of your soup (I used 2 x maggi chicken stock cubes for 1200ml)

Recipe ⬇️

• Rinse risini in a large bowl with salted water to remove starch, then put to the side – you do not need the water to run completely clear
• Add olive oil to large pot and heat to medium temperature
• Add carrots, celery, onion, leek and cook for 4-5 minutes, stir frequently
• Add garlic, salt and pepper and stir for another minute
• Add thyme, bay leaf, chicken stock and chicken breasts to poach them
• Simmer for 15 minutes, or until chicken is fully cooked
• Remove the chicken breasts and shred then place back into pot
• Add the risini and simmer for a further 6 minutes stirring now and again
• Serve with a PHAT cheese toastie (optional but also a must 🍵🧀🫶🏻)