Spring Arborio Rice and Chicken Soup


Serves: 6
Total Calories: 816

Ingredients

2 tablespoons olive or vegetable oil
1 small onion, finely chopped (1/4 cup)
1/2 pound boneless skinless chicken breast half, cut into 1 inch pieces
1 cup uncooked Arborio rice
6 cups chicken broth
1/4 cup chopped fresh mint leaves
3 tablespoons chopped fresh parsley
1 (10-ounce) bag frozen green peas
freshly grated Parmesan cheese

Directions:

Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently, until chicken is no longer pink in center.
Stir in 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.
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.

1 Serving: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 25mg Sodium 1110mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g
% Daily Value: Vitamin A 4% Vitamin C 6% Calcium 4% Iron 16%
Diet Exchanges: 2 Starch, 2 Lean Meat, 1 Vegetable

Betty's Tip
Arborio is an Italian rice that, like pasta, is cooked until al dente, meaning "to the tooth."

Nutritional Facts:

Serves: 6
Total Calories: 816
Calories from Fat: 95

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




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