Name: [Quick] NZ Creamy Chicken Risoni Soup with Basil Pesto & Veggies
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Basil Pesto; 1 Celery; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Lemon; 1 packet Risoni

HelloFresh

Recipes

Italian Recipes

[Quick] NZ Creamy Chicken Risoni Soup

with Basil Pesto & Veggies

Get up to $175 off

Allergens:

Milk

•Tree nuts

•Cashew

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

Celery

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

Lemon

1 packet

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy. )

Nutrition Values

Calories990 kcal

Energy (kJ)4140 kJ

Fat56.9 g

of which saturates32.3 g

Carbohydrate68.3 g

of which sugars11.9 g

Dietary Fibre5.5 g

Protein48.7 g

Sodium1050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook risoni, uncovered, over a high heat, ‘al dente’, 7-8 minutes. Drain.

• Meanwhile, thinly slice carrot into half-moons. Thinly slice celery. Zest lemon to get a pinch and slice into wedges. • In a medium bowl, combine diced chicken, garlic & herb seasoning, plain flour, a pinch of salt and a drizzle of olive oil.

• In large saucepan, heat drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned 5-6 minutes. • Add carrot and celery, and cook until tender, 2-3 minutes. • Add longlife cream (see ingredients), chicken-style stock powder, lemon zest and the water, and simmer, stirring until thickened, 1-2 minutes. Season with salt and pepper. • Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 2-3 minutes.

• Add risoni, basil pesto, a good squeeze of lemon juice and baby spinach leaves to the soup. Stir until slightly wilted. • Divide creamy chicken risoni soup between bowls. Enjoy!