Chunky chicken, corn and risoni soup
serves
4
Whole chicken, tarragon, garlic and corn broth pasta sauce
This warming bowl of satisfying goodness all starts with a rich homemade chicken stock.
Ingredients (9)
- 1.6kg whole chicken
- 1 onion, unpeeled and halved
- 6 garlic cloves, unpeeled, trimmed
- 1 bunch tarragon, 2 sprigs reserved to serve
- 8 whole peppercorns
- 3 corn cobs, kernels removed and cobs reserved
- 200g parmesan rind, plus finely grated parmesan to serve
- 200g risoni
- Chilli oil, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the chicken, onion, garlic, tarragon, peppercorns, reserved corn cobs and parmesan rind in a large saucepan with 3L cold water over high heat and bring to the boil. Reduce heat to medium-low and cook, partially covered, for 3 hours or until rich and full of flavour. Strain through a colander set over a large bowl. Reserve the garlic and onion and set chicken aside to cool. When cool enough to handle, peel the onion and roughly chop. Shred chicken, discarding skin and bones.
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2.Return the stock to the pan with the soft garlic squeezed from the skin. Place over high heat and bring to the boil. Add the corn kernels and risoni and cook for 10-12 minutes until the pasta is al dente and the corn is tender. Add the shredded chicken, chopped onion, and season to taste. Scatter with the reserved tarragon, leaves roughly chopped, and sprinkle with parmesan. Drizzle over chilli oil to serve.
Recipe Notes
Begin this recipe 3 hours ahead.
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