My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Chicken Risotto Soup and Chive Butter Rolls

Makes 6 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence

-- Preheat oven; prepare soup through step 3 - 20 minutes

-- While soup cooks, prepare rolls and begin to bake - 10 minutes

-- Complete soup and serve - 10 minutes

Chicken Risotto Soup


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


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.

Chive Butter Rolls


12 Bakery potato dinner rolls

15-20 fresh chives (rinsed)

1 1/2 tablespoons reduced-fat sour cream

2 tablespoons butter


1. Preheat oven to 350°F. Arrange rolls on baking sheet.

2. Chop chives finely (2 tablespoons); place in microwave-safe bowl with sour cream and butter. Microwave on HIGH 20-30 seconds or until butter melts. Stir mixture and spoon over rolls. Bake 10-15 minutes or until golden and heated. Serve.

Aprons Advice

This recipe would be delicious made with leftover rotisserie chicken or roasted turkey.

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy

Chicken Risotto Soup

CALORIES (per 1/6 recipe) 250kcal; FAT 11g; CHOL 50mg; SODIUM 990mg; CARB 21g; FIBER 2g; PROTEIN 15g; VIT A 30%; VIT C 25%; CALC 6%; IRON 8%

Chive Butter Rolls

CALORIES (per 1/6 recipe) 240kcal; FAT 9g; CHOL 10mg; SODIUM 250mg; CARB 30g; FIBER 2g; PROTEIN 4g; VIT A 4%; VIT C 10%; CALC 0%; IRON 8%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe