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Chunky Chicken Vegetable Orzo Soup

One Pot Chunky Chicken Risoni Soup

This Chunky Chicken Risoni Soup is like the love child of a minestrone and a risotto. It's hearty, chunky, delicious and perfect for any time of year. Even better it all comes together in one pot for minimal washing up!

Course Dinner, Soup
Keyword Autumn, Chicken, Simple Dinners, Soup, Winter
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 people


  • 1 tablespoon extra-virgin olive oil
  • 5 slices shortcut bacon, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 chicken breasts, diced
  • 3 cloves garlic, crushed
  • ½ cup white wine
  • 1 x 400g can chopped tomatoes
  • 3 cups chicken stock
  • 1 cup small pasta such as risoni
  • 1 large zucchini, diced
  • 1 x 400g can cannellini beans, rinsed and drained
  • 50 g baby spinach leaves
  • 1 tablespoon fresh parsely finely chopped
  • Finely grated parmesan and fresh crusty bread, to serve


  1. Heat olive oil in a large heavy-based saucepan over medium-high heat, add bacon and cook for about 2 minutes, stirring occasionally
  2. Add onion, carrot and celery and cook until slightly softened.
  3. Add chicken and garlic and continue to stir until chicken becomes opaque.
  4. Add wine, tomato and chicken stock, and season to taste with salt and cracked black pepper. Bring to the boil, then reduce heat. Cover and simmer for 10 minutes.
  5. Add the risoni, zucchini and cannellini beans and stir to combine. Increase the heat again to medium high and cook for 10-12 minutes, or until the risoni is al dente.
  6. Remove from the heat and stir in spinach and fresh parsley
  7. Ladle into bowls and serve immediately with parmesan cheese, more cracked black pepper and crusty bread.