Chicken Corn And Risoni Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat.
• STEP 2.Add the onion, carrots, and celery, and cook until the vegetables are softened.
• STEP 3.Add the chicken broth, chicken breast, corn, and risoni pasta to the pot.
• STEP 4.Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the pasta is tender.
• STEP 5.Remove the chicken breast from the pot and shred it using two forks.
• STEP 6.Return the shredded chicken to the pot and stir to combine.
• STEP 7.Season the soup with salt, pepper, and any additional herbs or spices of your choice.
• STEP 8.Serve hot with crusty bread on the side.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like peas or bell peppers to the soup.
• If you prefer a thicker soup, you can add a cornstarch slurry to thicken the broth.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup on the stovetop over low heat.
• Serve the soup with crusty bread or a side salad for a complete meal.