Chicken Risotto Soup
Ingredients
- 1 tablespoon extra virgin olive oil ⓘ
- 2 3/4 ounces onions, diced ⓘ
- 2 3/4 ounces bell peppers, diced
- 2 3/4 ounces celery, diced ⓘ
- 8 ounces baby portabella mushrooms, sliced ⓘ
- 1/2 teaspoon pepper ⓘ
- 5 fresh garlic cloves
- 1 1/2 cups fresh spinach leaves ⓘ
- 1/3 cup long grain white rice ⓘ
- 1 (32 ounce) box chicken broth ⓘ
- 3/4 cup fat-free half-and-half ⓘ
- 1/3 cup white wine
- 10 ounces cooked chicken (or turkey) ⓘ
- 1/4 cup water ⓘ
Instructions
- Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
- Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
- Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
- Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
Nutrition & Diet Analysis (per serving)
622
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).