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Mediterranean Recipes

Lemon Chicken & Veggie Rice Soup

Lemon Chicken & Veggie Rice Soup

Lemon Chicken & Veggie Rice Soup

with Basil Pesto

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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.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3000 kJ

Fat19 g

of which saturates2.6 g

Carbohydrate79.5 g

of which sugars9.8 g

Protein48.5 g

Sodium1632 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

Cooking Steps

1

• 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!

2

• 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.

3

• 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!

4

• Divide lemon chicken and rice soup between bowls. • Top with basil pesto to serve. Enjoy!

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