Creamy Chicken, Bacon & Risoni Soup
Creamy Chicken, Bacon & Risoni Soup
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.
Keywords
