Lemon Herby Risoni Chicken Soup

Ingredients:

2 tbsp olive oil

1 carrot, diced

1 onion, diced

1 celery, diced

4 garlic cloves, thinly sliced

1 tsp salt

1 tbsp gochugaru (korean pepper flakes - put them on everything)

1.5 L Good qual chick stock

1 cup corn kernels (I had some lying around)

3 lemons, finely zested and juiced (approx 100ml) - I like it tart

1/2 cup thickened cream

1 long red chili, finely chopped (not spicy)

Generous bunch dill, finely chopped Generous bunch parsley, finely chopped

600g chicken breast, slow poached in stock Risoni, cooked - as much as you like (I had about 2 cups)

Lots of freshly cracked black pepper

Directions:

1. In a large pot on medium heat, heat the olive oil and saute the onion until slightly tender. Add in the carrots, celery and garlic for 5-7 minutes. Add in the salt and gochugaru and continue to cook for 1-2 minutes until vegetables are soften.

2. Add in the stock, corn, lemon juice and zest.

3. Finish off with cream, chili, herbs, risoni and chicken.

4. I love freshly cracked black pepper so I added a bunch of that before serving. This was YUM!