Looking for a delicious dinner? Then check out this rice and chicken soup that’s ready in 50 minutes.
Spring Arborio Rice and Chicken Soup
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
-
Step2Stir 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.
-
Step3Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.
Nutrition
280
Calories
8g
Total Fat
19g
Protein
36g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 serving
- Calories
- 280
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 1g
- Cholesterol
- 25mg
- Sodium
- 1110mg
- Total Carbohydrate
- 36g
- Dietary Fiber
- 3g
- Protein
- 19g
% Daily Value*:
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved