Chicken Risotto Soup
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 tablespoon extra virgin olive oil
- 2 3⁄4 ounces onions, diced
- 2 3⁄4 ounces bell peppers, diced
- 2 3⁄4 ounces celery, diced
- 8 ounces baby portabella mushrooms, sliced
- 1⁄2 teaspoon pepper
- 5 fresh garlic cloves
- 1 1⁄2 cups fresh spinach leaves
- 1⁄3 cup long grain white rice
- 1 (32 ounce) box chicken broth
- 3⁄4 cup fat-free half-and-half
- 1⁄3 cup white wine
- 10 ounces cooked chicken (or turkey)
- 1⁄4 cup water
- 2 tablespoons cornstarch
directions
- Preheat large saucepan on medium-high 2–3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3–4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
- Stir in rice and spinach; cook 1–2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
- Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
- Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2–3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
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Reviews
-
This is nothing short of terrific. I didn't use the wine but aside from that followed the recipe right down the line. There is no soup as good as fresh homemade and if you try this you'll NEVER use canned chicken and rice soup again. It surely quick to make for soup and the flavor is rich but but not heavy. Thanks Jen. This one is going into My Fav's cookbook.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida