The days may be getting longer but they are still cold. The winter wind whips through you as if you are made of fly screen and the cold fills your bones. I’m finding that a hearty bowl of soup at the end of the day to be one of the only things to remedy the harsh days.
Some days, I’m finding the sun fools me. I look out our giant glass doors and see the sun shining, only to find that I’m frozen like an ice block as soon as I step outside.
And at any time of the year I am always a fan of easy dinners, something I can chuck in the romertopf or slow cooker. So when I discovered this lighter, fresher feeling but still hearty warming soup, that you do in the slow cooker I just had to share it with you.
- 2 small chicken breasts (about 400 g)
- 1 carrot diced
- 2 sticks of celery diced
- 1 onion diced
- 2 bay leaves
- 3 sprigs of thyme
- 8 cups of vegetable stock
- 1 cup risoni
- Place all ingredients except for the risoni into the slow cooker. Cook on low for 8 hours.
- When there is half and hour remaining, add risoni and give a small stir.
- When time is up, remove chicken and shred, return to slow cooker.
- Serve with some fresh parsley.