Everyone loves soup in the winter and this chicken, corn and risoni soup is one of the best. It is great to have for lunch, so freeze it in portions, making lunch prep super easy.  It’s so easy to grab a packet soup from the supermarket, and there’s some ok additive-free options out there now which is good to know, but they’re so expensive!  When making soup is this easy, please, we encourage you to give it a go and save some money.

If you like this soup you might like our Spicy Chicken Soup or our Curried Chicken Soup.

 

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 2 chicken breast
  • 1/2 brown onion
  • 1 garlic clove
  • 1 tin creamed corn
  • 1 L chicken broth
  • 1 pinch cracked black
  • 170 g risoni pasta

Instructions

Thermal Cooking Method

  1. Cut chicken into large chunks.
  2. Blitz onion and garlic 3 seconds/speed 7. Cook for 3 minutes/100ºC/speed 2.
  3. Add all other ingredients, except risoni and cook 15 minutes/hottest temp/speed 1/reverse/MC off. Place basket over hole to avoid splatter.
  4. Add risoni and cook 5 minutes/100ºC/ speed 2/reverse/MC off. This will shred the chicken apart while cooking.
  5. If chicken is not shredded enough, slowly increase to speed 4/10 seconds approximately/reverse/MC on.
  6. Serve immediately.
  7. This chicken soup will thicken if left overnight. Just add more water to thin it back down when ready to serve.

Traditional Cooking Method

  1. Cut chicken into large chunks.
  2. Dice onion and crush garlic and cook off in pot with 1 tbsp of water until soft and translucent.
  3. Add all other ingredients to pot, except risoni and cook 15 minutes or until ingredients are softened and chicken is cooked through.
  4. Remove chicken from pot and shred with two forks, pulling meat apart.
  5. Now add risoni and cook for a further 5 minutes, and return chicken back to pot if desired.
  6. Serve immediately.
  7. This soup will thicken if left overnight. Just add more water to thin it back down when ready to serve.

Nutrition

  • 4