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.

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Prep Time 20 min
Total Time 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.