Chicken Risotto Soup
Warm, comforting, and irresistibly creamy, this Chicken Risotto Soup is a delightful twist on classic risotto, combining the hearty flavors of chicken soup with the luxurious texture of arborio rice. Infused with aromatic thyme, garlic, and a splash of optional dry white wine, this recipe delivers a depth of flavor perfect for cozy dinners or soothing meals. The rich creaminess comes from the addition of Parmesan cheese and heavy cream, while tender shredded chicken and a medley of diced vegetables—carrots, celery, and onion—add wholesome nourishment. Ready in just 50 minutes, this one-pot wonder is as easy as it is indulgent. Garnish with fresh parsley for a touch of brightness and enjoy a soul-warming bowl perfect for chilly evenings or a comforting lunch. Keywords: chicken risotto soup, creamy chicken soup, one-pot recipe, comforting soups, risotto-inspired.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup arborio rice
- 0.5 cup dry white wine (optional)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 0.5 cup Parmesan cheese, grated
- 0.5 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter melts and starts to foam.
Add the chopped onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the arborio rice, allowing it to toast for 1-2 minutes until lightly golden.
If using wine, pour it in and cook for another minute, stirring, until most of the liquid has evaporated.
Add the chicken broth, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a gentle boil.
Once boiling, lower the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Add the cooked chicken to the pot and stir to combine. Simmer for another 5 minutes to heat the chicken thoroughly.
Stir in the Parmesan cheese and heavy cream, mixing until the soup is creamy and well combined. Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf from the pot and discard it.
Ladle the Chicken Risotto Soup into bowls, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 7041 mg | 306% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.7 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3892 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
