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Chicken Risotto Soup
Recipes
Chicken Risotto Soup
6 servings
40 minutes total

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 oz trinity mix (fresh diced onions, bell peppers, celery)
  • 8 oz sliced baby portabella mushrooms (rinsed)
  • ½ teaspoon pepper
  • 5 fresh garlic cloves
  • 3 oz fresh spinach leaves (1 ½ cups)
  • ⅓ cup long grain white rice
  • 1 (32-oz) box chicken broth
  • ¾ cup half-and-half
  • ⅓ cup white wine
  • 10 oz cooked chicken (or turkey)
  • ¼ cup water
  • 2 tablespoons cornstarch

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 a boil.
    3. Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces.
    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.

Amount per ⅙ recipe serving: Calories 250, Total Fat 11g, Sat Fat 4g, Trans Fat 0g, Chol 50mg, Sodium 990mg, Total Carb 20g, Fiber 2g, Sugars 4g, Protein 15g, Calc 6%, Vitamin A 30%, Vitamin C 25%, Iron 6%