Best 5 Spring Arborio Rice And Chicken Soup Recipes
Spring arborio rice and chicken soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a creamy risotto base, tender chicken, and an array of colorful vegetables. The soup is also packed with nutrients, making it a healthy and satisfying meal. If you are looking for a delicious and easy-to-make soup recipe, then you will love this spring arborio rice and chicken soup.
Here are our top 5 tried and tested recipes!
SPRING ARBORIO RICE AND CHICKEN SOUP
Number Of Ingredients 9
Steps:
- Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently, until chicken is no longer pink in center.Stir in 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.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.1 Serving: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 25mg Sodium 1110mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g% Daily Value: Vitamin A 4% Vitamin C 6% Calcium 4% Iron 16%Diet Exchanges: 2 Starch, 2 Lean Meat, 1 VegetableBetty's TipArborio is an Italian rice that, like pasta, is cooked until al dente, meaning "to the tooth."
Nutrition Facts : Nutritional Facts Serves
SPRING ARBORIO RICE AND CHICKEN SOUP
Number Of Ingredients 9
Steps:
- 1. Heat oil in Dutch oven over medium heat. Cook onion 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.wing it!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.1 SERVING: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 35mg Sodium 1130mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g * % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 6% Iron 16% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ARBORIO RICE AND WHITE BEAN SOUP
Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.
Nutrition Facts : Calories 303 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 861mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
CHICKEN " SOUP " RISOTTO STYLE!
Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.
Provided by Amy Duchesne
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- On med-high heat sauté cubes of chicken in olive oil until cooked through.
- Add some salt and pepper to taste.
- Add veggies, herbs, and salt again for flavor and to sweat the veggies
- Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
- Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
- Bring to a boil and reduce heat.
- Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
- Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
- It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.
Nutrition Facts : Calories 526.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 96.5, Sodium 415.5, Carbohydrate 56.4, Fiber 4.8, Sugar 8.5, Protein 38
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 1110 mg
Tips:
- Use high-quality ingredients. This means using fresh vegetables, flavorful chicken, and a good quality broth. These fresh ingredients will make your soup that much more delicious.
- Don't overcrowd the pot. If you add too many ingredients to your soup, it will become watery and bland. Add the ingredients in batches, and only add more when the previous batch has cooked through.
- Season your soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the flavors.
- Let your soup simmer. The longer you simmer your soup, the more flavorful it will become. Simmer the soup for at least 30 minutes, or even longer if you have time.
- Serve your soup with your favorite toppings. Some popular toppings include croutons, grated Parmesan cheese, and chopped parsley. You can also serve your soup with a side of bread or crackers.
Conclusion:
Spring arborio rice and chicken soup is a delicious and easy-to-make soup that is perfect for a springtime meal. The soup is packed with flavor from the fresh vegetables, flavorful chicken, and rich broth. It is also a very versatile soup, as you can add or remove ingredients to suit your own taste. So next time you are looking for a delicious and easy-to-make soup, give spring arborio rice and chicken soup a try.
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