Bacon, Sun-Dried Tomato & Halloumi Egg Flip
This Creamy Chicken, Bacon & Risoni Soup is your weeknight answer to comfort food that feels indulgent but is deceptively simple. It’s a nourishing, hearty bowl brimming with tender shredded chicken, smoky bacon, delicate risoni pasta and vibrant vegetables. The base is rich and flavourful thanks to buttery sautéed onion and garlic, balanced with a lift of lemon and a creamy parmesan finish. It’s the kind of soup that feels both restorative and satisfying, ideal for cooler nights or when you need a warming, home-cooked meal without hours in the kitchen.
Perfect for individuals or couples, this recipe makes two generous servings but is easily doubled to serve a family or to store extra portions. It’s a great one to batch cook and freeze in portions for quick midweek meals. The use of chicken tenderloins keeps it quick-cooking and juicy, while the addition of risoni adds a comforting pasta bite that makes it more substantial than your average broth.
What makes this recipe special is how it elevates pantry and fridge staples into something luxurious. Using a parmesan rind adds a restaurant-quality depth to the soup, while the bacon gives it an irresistible savoury edge. Even picky eaters will love this one, and it’s a clever way to get more veggies into your day. With flexible ingredients and lots of opportunity for substitutions, this soup is designed to suit your lifestyle.
Bacon, Sun-Dried Tomato & Halloumi Egg Flip
Rate this RecipeEquipment
- Large pot
- Wooden spoon
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Tongs (for removing chicken)
Ingredients
- 1 tortilla medium/large
- 2–3 bacon rashers finely chopped
- 1/3 cup sun-dried tomatoes chopped
- 1 tablespoon sweet chilli sauce optional
- 3–4 slices halloumi cheese
- 1/2 cup baby spinach chopped
- 2–3 eggs lightly whisked
- sea salt & cracked black pepper
- 1/2 cup mozzarella cheese or tasty cheese, grated
- 1/4 lemon
Instructions
- Place a large frying pan (one that is about the size of the tortilla) over medium heat. Add the bacon and cook for 2–4 minutes until crispy. Stir through the sun-dried tomatoes and sweet chilli sauce, if desired, then flatten out. Place the halloumi slices on one side of the pan and top with the spinach. Season the eggs with salt and pepper, then pour them into the pan.
- Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the tomato is facing up. Slip it back into the frying pan.
- Add the grated cheese. Place the lid on and let the cheese melt for 2 minutes. Squeeze over the lemon juice, then fold the tortilla in half and remove from the pan. Slice into wedges and enjoy.
Video
Notes
Cooking Tips for Beginners
- Dice veggies evenly for even cooking.
- Stir risoni occasionally to stop it from sticking to the base.
- If using store-bought grated parmesan, choose a good quality variety.
- Add spinach last to keep it bright green.
- Let soup sit for 5 minutes before serving to thicken slightly.
Make Ahead or Prepare Ahead
- Dice veggies and store in an airtight container up to 2 days in advance.
- Shred cooked chicken and refrigerate up to 3 days ahead.
- Grate parmesan and zest lemon early.
- You can cook the full soup, leave out spinach and cheese, and reheat to finish when needed.
Freezer-Friendly
Yes, freeze soup without spinach and cheese for up to 2 months. Defrost overnight in fridge and reheat on stovetop.Storage Advice
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Freeze portions in freezer-safe containers, leaving space for expansion.
- Reheat: Gently reheat on stovetop. Add spinach and cheese after reheating.
Meal Prep Instructions
- Dice all veg and store together in container.
- Cook and shred chicken in advance.
- Grate parmesan and zest lemon, store separately.
- On cooking day: sauté, simmer and finish in under 30 minutes.
Substitutions
Vegetable Swaps:- Carrot: Use sweet potato or pumpkin – add in step 2.
- Celery: Sub with leek or fennel for a different flavour – sauté with onion.
- Zucchini: Swap for peas or corn – add during last 5 mins.
- Spinach: Use kale or silverbeet – cook slightly longer.
- Onion: Replace with shallot or spring onion – sauté in step 1.
- Cooked chickpeas (plant-based)
- Grilled tofu pieces (plant-based)
- Shredded roast turkey or ham (animal-based)
Serving Suggestions
- Serve with crusty sourdough, garlic bread or grainy toast.
- Add a dollop of pesto for extra richness.
- Serve with a side salad or roasted greens.
- Garnish with extra lemon zest or chilli flakes.
- Swap risoni for pearl couscous for variation.
FAQ
1. Can I use cooked chicken instead of raw?Yes, stir through shredded cooked chicken at the end with the parmesan and spinach. 2. Is this soup freezer-friendly?
Yes, but leave out spinach and parmesan when freezing. Add fresh after reheating. 3. What’s a good vegetarian version?
Omit chicken and bacon, use veggie stock, and add canned chickpeas or white beans. 4. Can I use different pasta?
Yes, small shapes like macaroni, stelline, or even broken spaghetti work well. 5. Can I swap out zucchini?
Yes, try corn, kale, peas, or diced capsicum depending on what you have.
Helpful Hints
- Parmesan rind adds deep savoury flavour—keep them in the freezer to use in soups.
- Shred chicken while still warm—it pulls apart more easily.
- Use a non-stick pot to avoid pasta sticking.
- Add extra stock if soup thickens too much after sitting.
- For a richer version, stir in a dash of cream at the end.
- Add frozen spinach if fresh isn’t available.
- Use leftover roast chicken to save time.
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