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Creamy Chicken, Bacon & Risoni Soup

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Servings 2

Equipment

  • 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

  1. Dice all veg and store in airtight containers.
  2. Cook and shred chicken ahead of time.
  3. Grate parmesan and zest lemon in advance.
  4. 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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Keywords

Dinner, Lunch, Soup
Chicken