Dice the carrots, celery, and parsnip.
Slice the leek.
Rinse the chicken and place it in a pot.
Pour in water.
Add vegetables and spices.
Bring to a boil, then reduce heat and let it simmer for 30 minutes.
Take the chicken out of the pot.
Divide into smaller pieces.
Remove skin and bones from the meat.
If using risoni, add it to the broth now.
Let it boil for another 10 minutes while shredding the chicken into strips with two forks.
When the risoni is done, add the chicken pieces back in with parsley and lemon zest.
Let it come to a brief boil and serve with bread.