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    You are in: Home / Recipes / Chicken Risotto Soup Recipe
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    Chicken Risotto Soup

    Chicken Risotto Soup. Photo by Annacia

    1/2 Photos of Chicken Risotto Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    FLKeysJen's Note:

    My best friend Tammi made this on my first visit to her new home, built in 2007 on 40 acres in Olde Florida. She got it from the Publix grocery store's "Apron's" recipe collection.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
    4. 4
      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.

    Ratings & Reviews:

    • on January 07, 2008


      Wow!! This soup is fantastic!! I am really trying to watch my calories and this soup tasted soo good! I did leave out the white wine and I added salt to taste and I could not believe how good it was!! Thanks so much Jen for sharing this fantastic recipe with us!!

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    • on January 04, 2008


      Pretty good soup, I made it as directed,but unfortunately did not find it very flavorful. I probably will not make it again,but thank you very much for posting,it was nice to try something new.

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    • on October 02, 2007


      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.

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    Nutritional Facts for Chicken Risotto Soup

    Serving Size: 1 (366 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 225.4
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.7 g
    Cholesterol 36.9 mg
    Sodium 599.9 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 1.5 g
    Sugars 4.2 g
    Protein 18.1 g

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