Chicken, Kale and Risoni Soup

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

1. 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.
2. Place the butter, garlic, onion, garlic, kale, chicken and stock into the soup maker jug.
3. Place the soup maker blending lid on top and secure to the base.
4. Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.
5. Boil 500ml of water and add the risoni. Cook for 8 minutes or until al dente. Strain and set aside.
6. Stir through the risoni through the soup and serve with fresh lemon wedges.