Chicken, corn and risoni soup

Posted by adm On September - 28 - 2011

How to cook Chicken, corn and risoni soup


  • 30g butter
  • 1 brown onion, finely shredded
  • 1 clove, humbled
  • 3 corn cobs, kernels removed
  • 1 1/2 litres chicken strain
  • 1 cup dried risoni pasta (see line)
  • 1 cup shredded silverbeet leaves (see tip)
  • 1/2 cup pure skim
  • baby basil leaves, to service

How to:

  • Melt butter in a large saucepan over medium heating. Add onion. Reduce heat to medium-low. Fix, stirring occasionally, for 10 minutes or until onion is subdued. Add ail. Fix, stirring, for 1 moment.

  • Add corn and stock to pan. Bring to furuncle. Add pasta. Reduce heat to medium-low. Fudge, uncovered, for 10 transactions.

  • Add silverbeet and cream to pan. Reduce heat and simmer, uncovered, for 10 minutes or until pasta is bid. Remove from hotness. Ladle soup into bowls. Sprinkle with basil leaves. Season with pepper.

  • Tip: You could use spinach leaves instead of silverbeet leaves.

  • Perfect for soups, casseroles and salads, risoni is a rice-shaped pasta, available in the dried pasta walk of the supermarket.

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