Slow-Cooked Chicken & Risoni Soup
with Sweetcorn, Basil Pesto & Parmesan
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!
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
2 clove
garlic
1
brown onion
1
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: Egg, 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
Utensils
Cooking Steps
• 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.
• Divide slow-cooked chicken and risoni soup between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!