Spring Arborio Rice and Chicken Soup

  • Prep 20 min
  • Total 50 min
  • Servings 6

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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