Spring Arborio Rice and Chicken Soup

Spring Arborio Rice and Chicken Soup

from bettycrocker.com
50 min
6 servings

Looking for a delicious dinner? Then check out this rice and chicken soup that’s ready in 50 minutes.

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1 small onion, finely chopped (1/4 cup)
  • 1 cup cubed cooked chicken
  • 1 cup uncooked Arborio or other short-grain rice
  • 6 cups ready-to-serve chicken broth
  • 1/4 cup chopped fresh mint leaves
  • 3 tablespoons chopped fresh parsley
  • 1 package (10 ounces) frozen green peas
  • Freshly grated Parmesan cheese

Directions

  1. 1

    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.

  2. 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. 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.