INGREADIENT

• 1 1/2 cups risoni pasta
• 3 L chicken stock (liquid)
• 4 eggs
• 2 lemons small
• 2 bay leaves
• 500 g chicken thighs
• 2 cups silverbeet chopped
• 1 splash olive oil
• 1 handful parsley oil chopped *to serve

Direction

1. Place stock in a pot and bring to the boil. Add risoni and cook for 5-6 minutes.
2. Beat eggs together in a separate bowl. Add the lemon juice from the two small lemons and whisk together. Set aside.
3. Reduce heat until stock stops boiling. Take a half cup measure of stock, careful not to scoop any risoni, and pour into egg mixture, whisking to combine. The mixture should remain smooth without any scrambled pieces of eggs.
4. Add another ½ cup of stock to the eggs and whisk, repeating 3-4 times.
5. Then pour egg mixture back into pot with risoni and stir. Simmer for 5 or so minutes, being careful to not boil it.
6. Add silverbeet. Simmer for 10-15 minutes until soup thickens stirring occasionally. Remove bay leaves.
7. In the meantime, place a drizzle of olive oil and chicken thighs into a pan and cook until golden brown, turning as needed. Set aside and slice.
8. Once soup is thickened, serve and place some shredded chicken on top of each bowl with a generous amount of chopped parsley.