Ingredients
• Olive oil cooking spray
• 1 medium brown onion, finely diced
• 2 teaspoons salt-reduced chicken stock powder
• 6 cups boiling water
• 2 (400g) chicken breast fillets
• 2 sweet corn cobs, husks removed
• 1/3 cup dried risoni pasta
• 1 large zucchini, trimmed, finely diced
• 75g baby spinach
• Chopped fresh chives and Cheesy herb toasts, to serve
Method
1. Spray a large saucepan with oil. Heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Place stock powder and boiling water in a large heatproof jug. Stir to dissolve stock. Add mixture to pan. Bring to the boil.
2. Add chicken and corn. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is just cooked through. Remove chicken and corn. Set aside for 5 minutes to cool slightly.
3. Meanwhile, add pasta to pan. Simmer for 10 minutes or until pasta is tender. Using 2 forks, shred chicken. Cut kernels from corn cobs. Return chicken and corn to pan. Add zucchini. Simmer for 2 minutes or until zucchini is tender.
4. Remove pan from heat. Stir in spinach until just wilted. Divide soup between bowls. Sprinkle with chives. Serve with Cheesy herb toasts.
• Olive oil cooking spray
• 1 medium brown onion, finely diced
• 2 teaspoons salt-reduced chicken stock powder
• 6 cups boiling water
• 2 (400g) chicken breast fillets
• 2 sweet corn cobs, husks removed
• 1/3 cup dried risoni pasta
• 1 large zucchini, trimmed, finely diced
• 75g baby spinach
• Chopped fresh chives and Cheesy herb toasts, to serve
Method
1. Spray a large saucepan with oil. Heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Place stock powder and boiling water in a large heatproof jug. Stir to dissolve stock. Add mixture to pan. Bring to the boil.
2. Add chicken and corn. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is just cooked through. Remove chicken and corn. Set aside for 5 minutes to cool slightly.
3. Meanwhile, add pasta to pan. Simmer for 10 minutes or until pasta is tender. Using 2 forks, shred chicken. Cut kernels from corn cobs. Return chicken and corn to pan. Add zucchini. Simmer for 2 minutes or until zucchini is tender.
4. Remove pan from heat. Stir in spinach until just wilted. Divide soup between bowls. Sprinkle with chives. Serve with Cheesy herb toasts.
