Spring Arborio Rice and Chicken Soup

Spring Arborio Rice and Chicken Soup

Looking for a delicious dinner? Then check out this rice and chicken soup that’s ready in 50 minutes.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

2
tablespoons olive or vegetable oil
1
small onion, finely chopped (1/4 cup)
1
cup cubed cooked chicken
1
cup uncooked Arborio or other short-grain rice
6
cups ready-to-serve chicken broth
1/4
cup chopped fresh mint leaves
3
tablespoons chopped fresh parsley
1
package (10 ounces) frozen green peas
Freshly grated Parmesan cheese
  1. Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
  2. Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
  3. Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft.

Nutrition Information:

1 Serving (1 serving)
  • Calories 280
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,),
  • Cholesterol 25mg;
  • Sodium 1110mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 3g,
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.