Creamy Chicken, Bacon & Risoni Soup
This Creamy Chicken, Bacon & Risoni Soup is the ultimate comfort meal in a bowl. It brings together all the flavours of a classic chicken soup but with an extra rich twist from crispy bacon, parmesan, and a splash of lemon. It’s loaded with veggies, pasta, and tender shredded chicken, creating a hearty meal that’s perfect for chilly nights or when you need a nourishing pick-me-up.
With a base of aromatic onion, garlic and butter, the soup starts with a flavourful foundation before being built up with colourful diced vegetables, golden bacon and delicate risoni pasta. The addition of parmesan rind during cooking adds a subtle depth, while the lemon zest and juice keep things light and fresh. Baby spinach brings a boost of greens and the final grating of parmesan turns the broth into something creamy, cheesy and irresistible.
This is a quick recipe to whip up with pantry staples and chicken tenderloins or breast. It makes two generous portions but can be easily scaled up to feed the whole family. Make it once and you’ll want it on repeat through winter.
Creamy Chicken, Bacon & Risoni Soup
Rate this RecipeEquipment
- Large pot
- Wooden spoon
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 brown onion finely chopped
- 1/2 teaspoon salt
- 2 garlic cloves finely chopped
- 4 bacon rashers chopped
- 1 carrot diced
- 2 celery sticks diced
- 1 zucchini diced
- 150 g risoni
- 5-6 cups chicken stock
- 1 parmesan rind optional, but adds great flavour
- 500 g chicken tenderloins
- 1 lemon zest
- 1 tablespoon lemon juice
- 2 cups baby spinach
- 1/2 cup parmesan cheese freshly grated
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, a pinch of salt, and the garlic. Cook for 3-4 minutes until the onion is soft and fragrant.
- Add the bacon, carrot, celery, and zucchini. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the risoni, then pour in the chicken stock. Add the parmesan rind and the chicken. Increase the heat to high, cover with a lid, and bring to a simmer. Cook, stirring occasionally, until the risoni is tender and the chicken is cooked through this should take around 10–12 minutes.
- Remove the parmesan rind and take out the chicken. Shred the chicken using two forks, then return it to the pot.
- Stir in the lemon zest, lemon juice, freshly grated parmesan, and spinach. Cook for a further 1-2 minutes, until the spinach has wilted.
Notes
Cooking Tips for Beginners
- Dice veggies evenly for even cooking.
- Stir occasionally to prevent risoni from sticking to the base.
- Parmesan rind adds umami depth, don’t skip it if you have one.
- Don’t overcook the risoni or it can turn mushy.
Serving Suggestions
- Serve with toasted sourdough or garlic bread.
- Add a dollop of pesto or chilli oil on top.
- Pair with a crisp green salad for freshness.
Freezer-Friendly
This soup freezes well without the spinach and cheese. Add those fresh after reheating.Storage Advice
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze portions without spinach and cheese for up to 2 months.
- Reheat: Gently reheat on the stove, stirring often, and add spinach and parmesan once hot.
Meal Prep Instructions
- Dice all veg and store in airtight containers.
- Cook and shred chicken ahead of time.
- Grate parmesan and zest lemon in advance.
- On the day, combine and cook as per instructions.
Substitutions
- Bacon: Use pancetta, ham, or omit for a lighter version.
- Risoni: Swap with small pasta like stelline or macaroni.
- Chicken tenderloins: Use breast or leftover roast chicken.
- Zucchini: Sub with peas, kale, or corn.
Helpful Hints
- Add a squeeze of lemon right before serving for extra brightness.
- Stir regularly once risoni is added to avoid sticking.
- Use pre-grated parmesan to save time, but fresh gives better flavour.
- Add chilli flakes if you like a kick.
- Bulk it up with more risoni or leftover veggies if needed.
FAQs
1. Can I use rotisserie chicken?Yes! Stir it in at the end with the lemon and spinach. 2. Can I make this vegetarian?
Yes, skip chicken and bacon, use veggie stock, and add canned white beans or chickpeas. 3. What’s the best pasta replacement for risoni?
Stelline, small macaroni, or even broken spaghetti work well. 4. Can I use frozen spinach?
Yes, use 1/2 cup frozen spinach, stirred in at the end until heated through.
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