Slow-Cooked Chicken & Risoni Soup

Name: Slow-Cooked Chicken & Risoni Soup with Sweetcorn, Basil Pesto & Parmesan
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 clove garlic; 1 brown onion; 1 carrot; 1 tin sweetcorn; 1 stalk celery; 1 packet chicken tenderloins; 1 sachet garlic & herb seasoning; 4 cup water; 1 packet chicken stock pot; 1 sprig bay leaves; 1 packet risoni; 1 packet basil pesto; 1 packet grated Parmesan cheese

with Sweetcorn, Basil Pesto & Parmesan

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This comforting Italian-inspired dish is more than just a soup, it's a stick-to-your-ribs meal. Slow-cooking the chicken makes it extra tender (and perfect for shredding before serving), while the rice-shaped risoni pasta soaks up the seasonings beautifully, all while adding just the right amount of starchiness. Don't forget to stir through the pesto at the end for a bright burst of flavour.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•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 Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

brown onion

carrot

1 tin

sweetcorn

1 stalk

celery

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 packet

chicken stock pot

1 sprig

bay leaves

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

basil pesto

(Contains: Milk;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

4 cup

water

Nutritional Values

Energy (kJ)3510 kJ

Fat30.9 g

of which saturates6.8 g

Carbohydrate79.6 g

of which sugars17.5 g

Protein56.5 g

Sodium1633 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice brown onion. Roughly chop carrot. Drain the sweetcorn. Thinly slice celery. Set aside. • Season chicken tenderloins with salt and pepper on both sides. • In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken until just browned, 2-3 minutes each side (it will finish cooking with the soup!). Transfer to a plate.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook onion, carrot and celery until slightly tender, 2-3 minutes. • Add garlic and garlic & herb seasoning. Cook until fragrant, 1 minute. • Add the water, chicken stock pot, corn kernels and bay leaves. Return chicken to pan. Stir to combine, then bring to the boil. • Cover saucepan with a lid (or cover tightly with foil). Bake until chicken is cooked through, 20-25 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• When the chicken is ready, remove saucepan from oven. Add risoni, stirring to combine. • Cover saucepan again, then return to oven. Bake until risoni is ‘al dente’, a further 15-18 minutes. • Remove soup from oven. Discard bay leaves. • Using two forks, shred chicken directly in the saucepan (you can slice the chicken, if you prefer!). Stir through basil pesto. Season to taste.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.