Lemon Chicken & Veggie Rice Soup
with Basil Pesto- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Nip that soup craving in the bud with this four-step dinner. Complete with fragrant jasmine rice, there's no need for noodles when you have sweet and earthy soffritto, juicy corn and crisp spinach to soak up the deliciousness.
Ingredients
½
lemon
1 tin
sweetcorn
1 packet
chicken tenderloins
1 sachet
Italian herbs
1 bag
soffritto mix
1 sachet
Aussie spice blend
½ packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk;)
Not included in your delivery
olive oil
3.5 cup
boiling water
Utensils
Cooking Steps
• Slice lemon into wedges. Drain sweetcorn. Boil the kettle. • Cut chicken tenderloins into 2cm chunks. In a medium bowl, combine Italian herbs and a drizzle of olive oil. Add chicken, toss to coat. Season. • In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until just browned, 3-5 minutes. Transfer to a plate.
TIP: Chicken will finish cooking in step 3!
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook soffritto mix and corn, stirring occasionally, until softened, 4-5 minutes. • Stir in Aussie spice blend, cook until fragrant, 1 minute.
• Add jasmine rice (see ingredients), chicken stock pot and the boiling water (31/2 cups for 2 people / 7 cups for 4 people), stirring to combine. • Bring to the boil, cover with a lid or foil and cook, stirring occasionally, until rice is tender, 12-15 minutes. • Stir in baby spinach leaves, chicken and lemon juice, until wilted, 1-2 minutes. Season to taste. TIP: Add as much or as little lemon juice as you like!
• Divide lemon chicken and rice soup between bowls. • Top with basil pesto to serve. Enjoy!
