Chicken Corn And Risoni Soup Recipe

Recipe By Slurrp

This Chicken Corn and Risoni Soup is a comforting and hearty dish that is perfect for chilly days. Made with tender chicken, sweet corn, and risoni pasta, this soup is packed with flavor. The addition of vegetables like carrots and celery adds extra nutrition and texture. Serve this soup as a main course with crusty bread on the side for a complete meal. It can also be stored in the refrigerator for leftovers or frozen for future meals.

4.5
11 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Chicken Corn And Risoni Soup
plan
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ingredients serve

Ingredients for Chicken Corn And Risoni Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 1.50 cup Chicken Broth
  • 1/4 Chicken Breast
  • 1/4 cup Corn Kernels
  • 0.13 cup Risoni Pasta
  • As required Salt And Pepper To Taste
  • as required Crusty Bread For Serving

Directions: Chicken Corn And Risoni Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat.
  • STEP 2.Add the onion, carrots, and celery, and cook until the vegetables are softened.
  • STEP 3.Add the chicken broth, chicken breast, corn, and risoni pasta to the pot.
  • STEP 4.Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the pasta is tender.
  • STEP 5.Remove the chicken breast from the pot and shred it using two forks.
  • STEP 6.Return the shredded chicken to the pot and stir to combine.
  • STEP 7.Season the soup with salt, pepper, and any additional herbs or spices of your choice.
  • STEP 8.Serve hot with crusty bread on the side.

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like peas or bell peppers to the soup.
  • If you prefer a thicker soup, you can add a cornstarch slurry to thicken the broth.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the soup on the stovetop over low heat.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
867
calories per serving
54 g Fat76 g Protein39 g Carbs4 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    76g
  • Carbs
    39g
  • Fiber
    4g

MacroNutrients

  • Carbs
    39g
  • Protein
    76g
  • Fiber
    4g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    96mg
  • Iron
    6mg
  • Vitamin A
    259mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    22mg
  • Vitamin B6
    2mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    139mg
  • Manganese
    < 1mg
  • Phosphorus
    809mg
  • Selenium
    73mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp