Spring Arborio Rice and Chicken Soup
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 frozen green peas
10 ounces
- Freshly grated Parmesan cheese
Directions
- 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
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.
Spring Arborio Rice and Chicken Soup
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About this Recipe
Craving a comforting bowl of chicken soup that feels fresh and vibrant? This Spring Arborio Rice and Chicken Soup delivers a delicious, warming experience perfect for any evening, all ready in just 50 minutes.
Why This Soup Works So Well
The magic in this Spring Arborio Rice and Chicken Soup lies in its clever combination of ingredients that create a surprisingly quick and satisfying meal. Using cubed cooked chicken cuts down significantly on prep time, while Arborio rice is the secret to a naturally creamy, rich broth without needing any extra thickeners. The fresh pop of mint, parsley, and green peas brightens the entire dish, transforming a simple chicken and rice soup into something truly special.
What to Expect from Your Bowl
Prepare for a spoonful of pure comfort. Each serving of this soup offers a lovely balance of textures—tender pieces of chicken and plump, creamy Arborio rice swim in a savory chicken broth. You'll taste the fresh, herbaceous notes from the generous amounts of mint and parsley, which provide a beautiful contrast to the sweet green peas and the mild, foundational flavor of sautéed onion. Finishing it with freshly grated Parmesan cheese adds a salty, umami depth that ties everything together, creating a truly comforting yet light meal.
Customization & Variations
This versatile Spring Arborio Rice and Chicken Soup welcomes your personal touch. For the chicken, you can easily use shredded rotisserie chicken or any leftover cooked chicken you have on hand. If you prefer, experiment with other short-grain rice varieties if Arborio isn't available, though the texture might vary slightly. To boost the vegetable content, consider stirring in a handful of fresh spinach or finely chopped zucchini during the last few minutes of cooking. If fresh mint or parsley are hard to find, a mix of other tender fresh herbs like dill or chives would also complement the flavors beautifully. And don't hesitate to try other hard, grating cheeses like Pecorino Romano if you're out of Parmesan.
Serving & Context
This Spring Arborio Rice and Chicken Soup is an ideal choice for a cozy weeknight dinner or a light lunch. Serve it hot with a sprinkle of extra fresh herbs and a generous grating of Parmesan cheese. It's hearty enough on its own but also pairs wonderfully with a simple green salad or a slice of crusty bread for dipping.