This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan, bring chicken, water and cayenne to the boil on high. Reduce heat to low. Simmer, covered, for 1 ½ hours until chicken is cooked through. Remove chicken from stock. When cooled enough to handle, remove and discard skin and bones. Shred meat and reserve.
2.Add risoni to simmering stock. Cook for 5 minutes until just tender.
3.Whisk eggs and lemon juice together in a bowl. Ladle 2 cups stock into mixture, whisking well.
4.Pour egg mixture into soup. Simmer for 10 minutes, stirring occasionally, until thickened slightly. Whisk in butter. Return shredded chicken to pan and stir through spring onion. Season to taste.
5.Serve soup with poached eggs, char-grilled bread and extra spring onion.
