[Underutilised Project] NZ Pulled Chicken & Risoni Soup
with Charred Corn & Parmesan Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
200 g
Pulled Chicken
1 tin
Sweetcorn
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
1 packet
Onion & Garlic Paste
Nutrition Values
Cooking Steps
• Cut carrot into half moons. • Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook corn and carrot until tender, 4-5 minutes. • Add onion & garlic paste and garlic & herb seasoning, cooking until fragrant 1 minute. • Add pulled chicken, breaking up with a spoon, then add chicken-style stock powder and the water. Bring it to boil.
• Add the risoni and cook until ‘al dente’, 7-8 minutes.
• When the risoni is cooked, add baby spinach leaves to the soup, stirring until wilted, 1 minute. Season to taste. • Divide pulled chicken & risoni soup between bowls. • Top with grated Parmesan cheese and a pinch of chilli flakes (if using). Enjoy!
