Lemon Chicken & Veggie Rice Soup
with Basil Pesto
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.
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.
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
Nutritional Values
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!