Ingredients

• 2 spring onions, white part only OR 1 small onion halved
• 1 clove of garlic,
• 1 stalk of celery
• 20g olive oil
• 860g water
• 2 tbs chicken stock
• 1 tin creamed corn
• 400g chicken breasts OR thighs cut into large 5cm pieces
• 160g risoni pasta OR small pasta OR gluten free pasta
• 160g broccoli
• 100g baby spinach

1. Add spring onion, garlic & celery into your bowl & blitz for 3 seconds speed 6. Scrap downsides then add oil & saute for 3 minutes 105 degrees speed 1.
2. Add stock, creamed corn, chicken, broccoli & water into your jug & cook for 15 minutes 120 degrees speed slow on reverse.
3. Add risoni & cook for a further 5 minutes 100 degrees reverse slowest speed.
4. Add baby spinach to your thermoserver & pour soup on top stiring with your spatula.