Chicken Risotto Soup

środa, 19 lutego 2014

Chicken Risotto Soup

Time: 30 mins


  • 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
  • 2 tablespoons cornstarch


  • 1 Preheat large saucepan on medium-high 2\u20133 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\u20134 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
  • 2 Stir in rice and spinach; cook 1\u20132 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
  • 3 Reduce to medium and cook 15\u201317 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
  • 4 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\u20133 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.

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