Speedy country-style chicken soup
SERVES 4 PREP + COOK TIME 40 MINUTES
1 tablespoon extra virgin olive oil
4 (600g) chicken thigh fillets, cut into thin strips
2 medium carrots, chopped finely
3 trimmed celery stalks, chopped finely
2 medium onions, chopped finely
2 cloves garlic, chopped
2 springs fresh thyme, plus extra to serve (optional)
¼ cup (35g) plain flour
2 litres (8 cups) chicken stock
1 cup (220g) risoni pasta (see tip)
2 spring onions, sliced thinly, to serve
1 In a large heavy-based pan, heat olive oil over medium-high heat. Add chicken and cook until browned. Add carrots, celery, onion, garlic, thyme, then cook, stirring, for 2-3 minutes or until starting to soften.
2 Stir in flour and cook, stirring, for
