Chicken Vegetable Risoni: A Delicious & Healthy Recipe

Chicken Nachos: the ultimate crowd-pleaser, game-day snack, and customizable comfort food all rolled into one delicious dish! Forget boring appetizers; we’re diving headfirst into a mountain of crispy tortilla chips piled high with savory chicken, melted cheese, and all your favorite toppings. Have you ever wondered about the history of this iconic dish? It all started in Piedras Negras, Mexico, in 1943, when Ignacio “Nacho” Anaya threw together a quick snack for some hungry American tourists. Little did he know, he was creating a culinary legend!

What makes Chicken Nachos so irresistible? It’s the perfect combination of textures and flavors. The crunch of the chips, the creamy cheese, the tender chicken, and the zesty toppings create a symphony in your mouth. Plus, they’re incredibly easy to make and endlessly adaptable. Whether you’re feeding a hungry family or hosting a Super Bowl party, chicken nachos are always a guaranteed hit. So, grab your ingredients, preheat your oven, and let’s get ready to create a nacho masterpiece that will have everyone begging for more!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 red bell pepper, chopped
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried Italian seasoning
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 1 cup risoni pasta (or orzo)
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Preparing the Chicken and Vegetables

1. First, let’s get the chicken ready. Pat the chicken cubes dry with paper towels. This helps them brown nicely when we sear them. Season them generously with salt and pepper. Don’t be shy!
2. Now, heat the olive oil in a large pot or Dutch oven over medium-high heat. Make sure the pot is nice and hot before adding the chicken.
3. Add the chicken to the pot in a single layer, being careful not to overcrowd it. If you overcrowd the pot, the chicken will steam instead of sear. You might need to do this in batches. Sear the chicken for about 3-4 minutes per side, until it’s nicely browned. It doesn’t need to be cooked all the way through at this point, as it will continue to cook in the broth later.
4. Remove the chicken from the pot and set it aside. Don’t worry about any browned bits stuck to the bottom of the pot – that’s flavor! We’ll deglaze the pot in the next step.
5. Add the chopped onion to the pot and cook for about 5 minutes, until it’s softened and translucent. Stir occasionally to prevent it from burning.
6. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
7. Now, add the sliced carrots and chopped celery to the pot. Cook for about 5 minutes, stirring occasionally, until they start to soften.
8. Add the chopped zucchini, yellow squash, and red bell pepper to the pot. Cook for another 3-5 minutes, until they are slightly tender.

Simmering the Soup

1. Pour the chicken broth into the pot, scraping up any browned bits from the bottom. This is where all that delicious flavor from searing the chicken comes in!
2. Add the can of diced tomatoes (undrained), dried Italian seasoning, dried thyme, and red pepper flakes (if using) to the pot. Stir everything together well.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the vegetables are tender.
4. Return the browned chicken to the pot.
5. Add the risoni pasta (or orzo) to the pot. Stir well to combine.
6. Cover the pot and simmer for another 10-12 minutes, or until the pasta is cooked through and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. Stir in the frozen peas and chopped fresh parsley. Cook for another minute or two, until the peas are heated through.

Serving and Enjoying

1. Taste the soup and adjust the seasoning as needed. Add more salt and pepper to taste. You might also want to add a squeeze of lemon juice for brightness.
2. Ladle the Chicken Vegetable Risoni into bowls.
3. Garnish with grated Parmesan cheese, if desired.
4. Serve immediately and enjoy! This soup is even better the next day, as the flavors have had time to meld together.

Tips and Variations:

• Make it creamy: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end.
• Add more vegetables: Feel free to add other vegetables you enjoy, such as spinach, kale, or green beans.
• Use different pasta: If you don’t have risoni or orzo, you can use other small pasta shapes, such as ditalini or acini di pepe.
• Make it spicy: Add more red pepper flakes or a dash of hot sauce for extra heat.
• Use leftover cooked chicken: If you have leftover cooked chicken, you can add it to the soup in the last few minutes of cooking.
• Make it in a slow cooker: You can also make this soup in a slow cooker. Add all the ingredients (except the pasta, peas, and parsley) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta, peas, and parsley in the last 30 minutes of cooking.
• Make it gluten-free: Use gluten-free risoni or orzo.
• Add beans: Add a can of drained and rinsed cannellini beans or chickpeas for extra protein and fiber.
• Use bone broth: Substitute chicken broth with bone broth for a richer flavor and added nutrients.

Storage Instructions:

• Refrigerate: Store leftover Chicken Vegetable Risoni in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat the soup in a pot on the stovetop over medium heat, or in the microwave. Add a little extra broth if the soup has thickened too much.
• Freeze: While the pasta may become slightly softer upon thawing, you can freeze the soup for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Nutritional Information (approximate, per serving):

• Calories: 350-400
• Protein: 30-35g
• Fat: 10-15g
• Carbohydrates: 35-40g

Conclusion:

This Chicken Vegetable Risoni recipe isn’t just another weeknight dinner; it’s a flavor-packed, comforting, and surprisingly easy way to get a healthy and delicious meal on the table. I truly believe it’s a must-try for anyone looking to add a versatile and satisfying dish to their repertoire. The combination of tender chicken, vibrant vegetables, and the perfectly cooked risoni pasta creates a symphony of textures and tastes that will have everyone asking for seconds.

But what truly sets this recipe apart is its adaptability. Feel free to experiment with different vegetables based on what you have on hand or what’s in season. Zucchini, bell peppers, spinach, or even a handful of frozen peas would all be fantastic additions. If you’re looking for a vegetarian option, simply omit the chicken and add a can of drained and rinsed chickpeas or white beans for added protein. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.

Serving suggestions are endless! This Chicken Vegetable Risoni is wonderful served as a main course, but it also makes a delicious side dish alongside grilled chicken or fish. For a heartier meal, consider adding a dollop of pesto or a sprinkle of Parmesan cheese on top. You could even pack it for lunch the next day – it tastes just as good cold! If you are feeling fancy, try plating it in a shallow bowl and garnishing with fresh herbs like parsley or basil. A squeeze of lemon juice right before serving brightens up the flavors beautifully.

I’ve made this recipe countless times, and it’s always a hit. It’s the perfect solution for busy weeknights when you want something quick, healthy, and satisfying. Plus, it’s a great way to use up leftover vegetables that might be lurking in your refrigerator.

Don’t be intimidated by the name “risoni” – it’s simply a type of pasta that resembles rice. You can find it in most supermarkets, usually in the pasta aisle. If you can’t find risoni, you can substitute it with orzo or even small pasta shells. The key is to cook the pasta until it’s al dente, meaning it’s still slightly firm to the bite. This will prevent it from becoming mushy in the sauce.

I’m confident that you’ll love this Chicken Vegetable Risoni as much as I do. It’s a recipe that’s sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!

I’m so excited for you to try this recipe! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any substitutions or variations? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!