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This is a light soup perfect for a cold winters night.
Servings: Serves 5
  • 750ml of water
  • 1 teaspoon chicken stock or one stock cube
  • 250g chicken breast
  • 2 medium potatoes
  • 1 medium sweet potato
  • 1 tablespoon dried parsley
  • 1 teaspoon dried sage
  • Salt to taste
  • 1 cup of rissoni pasta
  1. 1) fill a medium sized sauce pan with water. Should be 3/4 of the way. Add chicken stock and stir. Bring to the boil.
  2. 2) Reduce heat and add while chicken breast. Ensure that the water covers the whole breast. Bring to boil again, lower heat to simmer and let chicken simmer for 10 minutes.
  3. 3) Dice potato and sweet potato, place in a glass bowl add herbs and salt and mix to coat thoroughly. Add to soup and let boil again. Once boiled. Bring back to simmer and cook until potatoes are tender.
  4. 4) Add 1 cup of rissoni pasta and let boil gently until pasta is cooked. Take care not to let soup go dry as more water if you have to .
  5. 5) once cooked place in bowl. And serve with Italian bread.
  • If soup looks like it’s losing liquid add more water. It must have a broth consistency. 
  • Original recipe by Vickys Handcrafted Designs