Spring Arborio Rice and Chicken Soup

Serves: 6
Total Calories: 751


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


1. Heat oil in Dutch oven over medium heat. Cook onion 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.

wing it!
Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft.

1 SERVING: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 35mg Sodium 1130mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g * % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 6% Iron 16% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 751
Calories from Fat: 84

This Spring Arborio Rice and Chicken Soup recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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