Chicken & Risoni Soup
Chicken and Risoni Soup
Warm up this winter with our delicious Chicken and Risoni Soup! Packed with nutritious ingredients like carrots, onions, celery, chicken breast, corn, pesto, and flavorful herbs, this recipe is both comforting and nourishing. You’ll find tips at the end of the recipe to make a gluten-free version too.
Ingredients
- Extra virgin olive oil for cooking
- 1 large onion diced
- 2 large carrots diced
- 4 celery stalks diced
- 4 cloves garlic crushed (or 4 tsp)
- 400 g can corn kernels drained
- 2 chicken breasts
- 1 cup risoni
- 2 L water
- 2 tsp chicken or vegetable stock powder
- 2 tbsp Italian seasoning
- 1/2 jar basil pesto
Instructions
- 1. Preheat oven to 180°C.
- 2. Heat an oven proof dish on the stove to a medium high heat. Add a drizzle of oil and sea the chicken, until browned both sides. Remove the chicken from the pan and set aside.
- 3. Add another drizzle of oil to the same pan and cook the onion, celery and carrot until fragrant and slightly softened, about 4-5 minutes.
- Add garlic and Italian seasoning and cook for a further 1-2 minutes.
- Add corn, stock powder, water and chicken. Bring to the boil.
- Cover (with a lid or foil) and bake for 25 minutes. Remove from the oven, add risoni and back for a further 25 - 30 minutes, or until risoni is al dente.
- Remove chicken and shred using two forks, stir back through with the basil pesto.
- Serve alone or topped with parmesan cheese and of course add bread if you want. Enjoy!
Notes
Tips for a gluten-free recipe:
- Replace risoni with gluten free pasta such as elbows, macaroni or broken up spaghetti for a similar size to the risoni.
- Ensure stock powder and pesto are gluten-free.
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