Chicken Risotto Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 164.7
- Total Fat: 4.3 g
- Cholesterol: 38.6 mg
- Sodium: 843.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.8 g
- Protein: 17.4 g
View full nutritional breakdown of Chicken Risotto Soup calories by ingredient
Introduction
So yummy and simple! So yummy and simple!Number of Servings: 6
Ingredients
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1 tablespoon extra-virgin olive oil
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
8 ounces sliced baby portabella mushrooms (rinsed)
1/2 teaspoon pepper
5 fresh garlic cloves
3 ounces fresh spinach leaves (1 1/2 cups)
1/3 cup long grain white rice
1 (32-ounce) box chicken broth
3/4 cup half-and-half
1/3 cup white wine
10 ounces cooked chicken (or turkey)
1/4 cup water
2 tablespoons cornstarch
Directions
Steps
1. Preheat large saucepan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Add trinity mix, 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. 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. Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
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.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DELIRIOUSDUCKIE.
1. Preheat large saucepan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Add trinity mix, 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. 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. Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
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.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DELIRIOUSDUCKIE.