Uploaded August 2026 | Updated September 2026, 1 week ago
Lemon Butter Risoni Carbonara Froup (frozen soup)
Serves 4 | Prep 10 mins (+ cooling and freezing) | Cook 10 mins (+ reheating)
200g Coles Rindless Streaky Bacon, chopped
40g Coles Dairy Unsalted Butter
1 lemon, thinly sliced
2 garlic cloves, finely chopped
1L (4 cups) Coles Salt-Reduced Real Chicken Stock
2 (500g) Coles RSPCA Approved Chicken Breast Fillets
1 cup (80g) finely grated Coles Parmigiano Reggiano
½ cup (125ml) Coles Thickened Cream
1 cup (200g) Cucina Matese Risoni
Chopped flat-parsley, to serve
Coles Parmigiano Reggiano, finely grated, extra, to serve
1. Heat a medium saucepan over medium-high heat. Cook bacon, stirring occasionally, for 5 mins or until golden. Add butter, lemon and garlic and cook, stirring, for 1 min or until butter is melted.
2. Add stock, 2 cups (250ml) water, chicken, Parmigiano Reggiano and cream. Bring to a boil. Reduce heat to low and cook for 5 mins or until the chicken is just cooked. Cool for 30 mins.
3. Divide chicken mixture between 4 freezer-safe bags. Add ¼ cup (50g) risoni to each bag. Place in the freezer to freeze. Meals can be frozen for up to 3 months.
4 To reheat, remove frozen soup mixture from bag and place in a saucepan over low heat. Bring to the boil, stirring occasionally, for 10 mins or until hot. (Or place frozen soup in a microwave safe bowl. Microwave on high, stirring occasionally for 5 mins or until hot. You can add extra stock or water for the desired consistency).
5. Serve sprinkled with parsley and extra Parmigiano Reggiano.
Note: Soup can be frozen for up to 3 months.
Lemon Butter Risoni Carbonara Froup (frozen soup)
Serves 4 | Prep 10 mins (+ cooling and freezing) | Cook 10 mins (+ reheating)
200g Coles Rindless Streaky Bacon, chopped
40g Coles Dairy Unsalted Butter
1 lemon, thinly sliced
2 garlic cloves, finely chopped
1L (4 cups) Coles Salt-Reduced Real Chicken Stock
2 (500g) Coles RSPCA Approved Chicken Breast Fillets
1 cup (80g) finely grated Coles Parmigiano Reggiano
½ cup (125ml) Coles Thickened Cream
1 cup (200g) Cucina Matese Risoni
Chopped flat-parsley, to serve
Coles Parmigiano Reggiano, finely grated, extra, to serve
1. Heat a medium saucepan over medium-high heat. Cook bacon, stirring occasionally, for 5 mins or until golden. Add butter, lemon and garlic and cook, stirring, for 1 min or until butter is melted.
2. Add stock, 2 cups (250ml) water, chicken, Parmigiano Reggiano and cream. Bring to a boil. Reduce heat to low and cook for 5 mins or until the chicken is just cooked. Cool for 30 mins.
3. Divide chicken mixture between 4 freezer-safe bags. Add ¼ cup (50g) risoni to each bag. Place in the freezer to freeze. Meals can be frozen for up to 3 months.
4 To reheat, remove frozen soup mixture from bag and place in a saucepan over low heat. Bring to the boil, stirring occasionally, for 10 mins or until hot. (Or place frozen soup in a microwave safe bowl. Microwave on high, stirring occasionally for 5 mins or until hot. You can add extra stock or water for the desired consistency).
5. Serve sprinkled with parsley and extra Parmigiano Reggiano.
Note: Soup can be frozen for up to 3 months.
