There's nothing like a big bowl of soup to warm you up - both inside and out.
This recipe is a fabulous take on the traditional chicken soup . . . and it's a Weight Watchers recipe. Bonus!
Chicken, sweet corn, spinach and risoni soup
ProPoints value: 9
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate
We've given a classic Chinese soup an Italian twist by using risoni pasta instead of traditional noodles.
2 tsp olive oil
1 small brown onion, finely chopped
2 clove(s) fresh garlic, crushed
2 tsp fresh ginger, grated
5 cup(s) chicken stock, (1.25L)
400 g lean chicken breast, (2 x 200g fillets)
500 g fresh corn, (2 cobs, husks removed)
70 g pasta, (risoni)
1 medium zucchini, trimmed, diced
2 1/2 cup(s) baby spinach
40 ml rice wine (Sake)
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute.
- Add stock and bring to the boil. Add chicken and corn and simmer, covered, for 10 minutes or until chicken is cooked through. Remove chicken and corn. Cool slightly.
- Add risoni to stock mixture and simmer for 10 minutes or until just tender. Meanwhile, shred chicken breast and cut kernels from corn cobs. Return chicken and corn to soup with zucchini and simmer for 3–4 minutes or until zucchini is tender.
- Add spinach and stir until just wilted. Stir in wine and remove from heat. Ladle soup into bowls and serve.