Chicken, sweet corn, spinach and risoni soup
1 small, finely chopped
2 clove(s), crushed
2 tsp, grated
5 cup(s), (1.25L)
skinless chicken breast
320 g, (2 x 200g fillets)
2 individual, (2 cobs, husks removed)
70 g, (1/3 cup) (risoni)
1 medium, trimmed, diced
baby spinach leaves
2½ cup(s), (75g)
sake or Japanese rice wine
40 ml, (2tbs)
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute.
- Add stock and bring to the boil. Add chicken and corn and simmer, covered, for 10 minutes or until chicken is cooked through. Remove chicken and corn. Cool slightly.
- Add risoni to stock mixture and simmer for 10 minutes or until just tender. Meanwhile, shred chicken breast and cut kernels from corn cobs. Return chicken and corn to soup with zucchini and simmer for 3–4 minutes or until zucchini is tender.
- Add spinach and stir until just wilted. Stir in wine and remove from heat. Ladle soup into bowls and serve.