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Chicken, corn and risoni soup
Chicken, corn and risoni soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate classic chicken and corn soup with comforting pasta and nutrient-rich silverbeet.
Ingredients:
  • 30g butter
  • 1 brown onion, finely chopped
  • 3 corn cobs, kernels removed
  • 1 1/2 litres chicken style liquid stock
  • 250.00 ml dried risoni pasta (see note)
  • 250.00 ml shredded silverbeet leaves (see tip)
  • 126.25 gm pure cream
  • baby basil leaves, to serve
Instructions:
  • In a large saucepan over medium heat, melt butter until sizzling. Add onion and sauté over medium-low heat for about 10 minutes until soft. Stir in garlic and cook for 1 more minute.
  • Combine the corn and stock in a pan and bring to a boil. Stir in the pasta and reduce heat to medium-low. Simmer uncovered for 10 minutes.
  • In a pot, combine silverbeet and cream. Simmer gently for 10 minutes until pasta is tender. Remove from heat, ladle into bowls, sprinkle with fresh basil, and season with pepper.

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