Chicken Soup Risotto Style
Transform comforting chicken soup into an elegant, hearty dish with this Chicken Soup Risotto Style recipe. Featuring Arborio rice, sautéed aromatic vegetables, tender shredded chicken, and a hint of zesty lemon, this creamy risotto is a reinvention of classic flavors in a sophisticated form. Slowly simmered with warm chicken broth and finished with Parmesan cheese and fresh parsley, this recipe offers the perfect blend of cozy and refined dining. Ideal for a quick yet impressive dinner, it’s ready in just 40 minutes and satisfies cravings for both comfort food and gourmet flair. Serve this creamy risotto-style delight as a standalone meal or alongside a crisp green salad for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 cup Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken broth
- 1 cup Cooked chicken breast, shredded
- 0.333 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, finely chopped
- to taste Salt
- to taste Black pepper
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pan over medium heat.
Add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the Arborio rice, coating the grains in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently to avoid burning.
Pour in the white wine and cook for about a minute, stirring until the liquid has absorbed.
While cooking the rice, heat the chicken broth in a separate saucepan until it is warm but not boiling.
Begin adding the warm chicken broth to the rice one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is creamy and tender with a slight bite (al dente).
In the last 5 minutes of cooking, stir in the shredded chicken to warm through.
Once the rice is cooked, remove the pan from the heat. Stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Adjust seasoning with salt and black pepper to taste.
Serve immediately, garnished with additional parsley or Parmesan if desired. Enjoy your warm and creamy Chicken Soup Risotto Style!
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 14.5 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2533 mg | 54% | |
*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.
