Chicken, Kale and Risoni Soup
PREP TIME: 15 min, COOK TIME: 28 min, READY TIME: 43 min, SERVINGS: 4
INGREDIENTS
- 20g butter
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 4 kale leaves, leaves only, roughly chopped
- 350g chicken breast, 2cm diced
- 800ml chicken stock
- ¼ cup risoni
- Lemon wedges, to serve
DIRECTIONS
- In a frypan, heat the butter and oil and sauté the onion and garlic until softened. Add the kale and cook until halved in size and softened.
- Place the butter, garlic, onion, garlic, kale, chicken and stock into the soup maker jug.
- Place the soup maker blending lid on top and secure to the base.
- Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.
- Boil 500ml of water and add the risoni. Cook for 8 minutes or until al dente. Strain and set aside.
- Stir through the risoni through the soup and serve with fresh lemon wedges.
Recipe from www.aperfectpantry.com.au brought to you by Kambrook