Venetian Chicken Rice Soup
Warm up with a bowl of comforting Venetian Chicken Rice Soup, a timeless Italian-inspired dish that combines tender chicken, hearty Arborio rice, and a medley of aromatic vegetables in a rich, flavorful broth. Enhanced with a touch of lemon zest and Parmesan cheese, this soup achieves the perfect balance of creamy and light. The addition of fresh parsley and a squeeze of lemon at serving brings a bright, vibrant finish to every spoonful. Ready in just an hour, this one-pot wonder is ideal for cozy family dinners or a satisfying meal prep option. Bursting with Mediterranean flair, this chicken and rice soup is the ultimate comfort food to savor during chilly days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 8 cups chicken stock
- 1 leaf bay leaf
- 1 cup arborio rice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper, freshly ground
- 4 pieces lemon wedges, for serving
Instructions
Heat the olive oil and butter in a large pot over medium heat until melted and shimmering.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the chicken pieces to the pot and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a gentle boil.
Stir in the arborio rice. Reduce the heat to low and let the soup simmer, uncovered, for 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Once the rice is tender and the soup has thickened slightly, stir in the lemon zest, chopped parsley, and grated Parmesan cheese. Adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf and discard it before serving.
Ladle the soup into bowls, garnish with extra parsley if desired, and serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 210% | |
| Sodium | 4606 mg | 200% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 24.2 g | ||
| Protein | 209.2 g | 418% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 872 mg | 67% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2226 mg | 47% | |
*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.
