Ingredients
Method
1.Chop one tomato coarsely. Chop remaining tomatoes finely; refrigerate, covered, until required.
2.Place chicken, coarsely chopped tomato, onion, celery, carrot, bay leaves, garlic, peppercorns and the in a 4.5-litre (18-cup) slow cooker. Cook with lid on, on low, 8 hours.
3.Carefully remove chicken from cooker. Strain broth through a fine sieve into a large heatproof bowl; discard solids. Skim and discard any fat from broth. Return broth to cooker; add risoni and finely chopped tomatoes. Cook on high, with lid on, for about 30 minutes or until risoni is tender.
4.Meanwhile, when the chicken is cool enough to handle, remove meat from bones and shred coarsely. Discard bones.
5.Add shredded chicken, herbs and juice to soup. Cook on high with lid on for 5 minutes. Season to taste.
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