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 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

  • 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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
280
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
1110mg
1110%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Iron
16%;
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.