Chicken Risotto Soup Food

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CHICKEN RISOTTO



Chicken Risotto image

This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor.

Provided by Mairi

Categories     Main Dish Recipes     Rice     Risotto Recipes

Yield 5

Number Of Ingredients 14

2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 cup fresh mushrooms, sliced
2 tablespoons chopped green bell pepper
3 tablespoons chopped fresh basil
1 tablespoon dried minced onion
1 teaspoon dried oregano
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese
4 chicken thighs
3 tablespoons Italian-style dry bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.
  • Pour this mixture into a 9x13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
  • Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 69.7 g, Cholesterol 69.5 mg, Fat 18.7 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 5.7 g, Sodium 1256 mg, Sugar 2.3 g

RISOTTO WITH CHICKEN AND ASPARAGUS



Risotto with Chicken and Asparagus image

A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

Provided by katie

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 2

Number Of Ingredients 13

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
½ large onion, minced
1 cup Carnaroli or Arborio rice
½ cup white wine
8 ounces asparagus, finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
  • Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
  • Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
  • Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g

CHICKEN RISOTTO



Chicken Risotto image

The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

1 quart low-sodium chicken broth
2 skinless, boneless chicken breast halves (3/4 pounds), butterflied and separated into cutlets
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter, divided
1 medium yellow squash (8 ounces), cut into 1/4-inch-thick rounds (about 2 cups)
1 medium yellow onion, finely chopped (1 1/2 cups)
1 1/4 cups Arborio rice
1/2 cup dry white wine
8 ounces thin asparagus, trimmed and cut into 2-inch pieces (1 1/2 cups)
2 ounces grated Parmigiano-Reggiano or Parmesan (packed 1/2 cup), plus more for serving

Steps:

  • Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
  • Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
  • Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
  • Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.

CHICKEN " SOUP " RISOTTO STYLE!



Chicken

Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.

Provided by Amy Duchesne

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 chicken breasts or 6 chicken thighs, cubed
2 medium sized onions, diced
5 medium carrots, cut the way you want
3 celery ribs, sliced
1 cup sushi rice or 1 cup arborio rice, must use rice that will absorb all the liquid
1 (500 g) box chicken stock
3 cups water
2 tablespoons concentrated chicken bouillon
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/4-1/2 teaspoon dried rosemary
salt and pepper

Steps:

  • On med-high heat sauté cubes of chicken in olive oil until cooked through.
  • Add some salt and pepper to taste.
  • Add veggies, herbs, and salt again for flavor and to sweat the veggies
  • Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
  • Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
  • Bring to a boil and reduce heat.
  • Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
  • Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
  • It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

Nutrition Facts : Calories 526.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 96.5, Sodium 415.5, Carbohydrate 56.4, Fiber 4.8, Sugar 8.5, Protein 38

CHICKEN RISOTTO SOUP



Chicken Risotto Soup image

My best friend Tammi made this on my first visit to her new home, built in 2007 on 40 acres in Olde Florida. She got it from the Publix grocery store's "Apron's" recipe collection.

Provided by FLKeysJen

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

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CHICKEN RISOTTO RECIPE - GOOD FOOD
chicken-risotto-recipe-good-food image
Method. 1. Bring the stock to the boil in a pan, partially cover and reduce to a simmer. 2. Heat half the oil and butter in a heavy-based pan. Cook …
From goodfood.com.au
Servings 4
Total Time 45 mins
Category Dinner
  • Heat half the oil and butter in a heavy-based pan. Cook the onion for 4 minutes until tender. Add the rice and stir for 2 minutes to coat with the oil and butter.
  • Add a ladle of stock and stir until the liquid is absorbed. Continue adding the stock a ladle at a time, stirring until it has all been absorbed and the rice is creamy and tender (this will take about 20 minutes). Stir in the herbs, half the cheese and cover.
  • Trim the chicken of any excess fat or sinew and cut into pieces. Add the remaining oil and butter to a frying pan. Add the chicken in 2 batches, and cook for 5 minutes, or until golden. Season.


CHICKEN RISOTTO SOUP - FOOD & WINE CHICKIE INSIDER
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Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love. Ingredients: 1/4 cup vegetable oil 1 medium onion, chopped into …
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CHICKEN AND MUSHROOM RISOTTO RECIPE - BBC FOOD

From bbc.co.uk
Servings 4
Category Main Course
  • Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan.
  • Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned.
  • Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half.
  • Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite.
  • Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock.
  • Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.


MUSHROOM AND CHICKEN RISOTTO RECIPE - FOOD & WINE
Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to …
From foodandwine.com
5/5
Total Time 55 mins
  • In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
  • In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
  • Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
  • Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.


GREEK CHICKEN SOUP RISOTTO - THE HUNGRY BITES
This chicken soup risotto is a tasty traditional cretan dish. Serve it for a hearty, gluten free, dinner, or for a more formal occasion. This chicken soup risotto recipe is similar …
From thehungrybites.com
Cuisine Greek, Mediterranean
Total Time 1 hr 55 mins
Category Dinner
Calories 672 per serving
  • Place chicken and bones (or boullon) in a pot with the water. Open the heat on high and when it starts to boil reduce to low. In the meantime, some foam will appear on the surface of the water. Skim the foam with a slotted spatula.
  • Add the rest of the ingredients and simmer gently until tender. Add salt and pepper to taste.Remove chicken legs from the pot and when cool to handle, remove and discard skin (this step is optional, you can keep the skin if you like).
  • In a deep skillet heat 2 tablespoons oil and sauté the chicken on high heat until golden brown. Transfer into a dish, cover with foil and keep warm (you can do that inside a warm oven).


ITALIAN WEDDING RISOTTO SOUP RECIPE | MYRECIPES
Divide and shape sausage into 26 balls (about 1 teaspoon each). Heat a large Dutch oven over medium heat. Add oil; swirl. Add minced shallots, minced garlic, and crushed red pepper; sauté 5 minutes.
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EASY CHICKEN SOUP RISOTTO — THE LAZY GENIUS COLLECTIVE
Sauté onion, celery, and carrots together in butter and olive oil over medium heat until soft (about 5 minutes) Season vegetables with black pepper and salt. Add mushrooms until brown. The pan may be dry because mushrooms soak up oil, so just add a little more olive oil if needed. Add garlic and sauté for 30 seconds.
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CHICKEN AND BACON RISOTTO CREAMY COMFORT FOOD - KRUMPLI
Chicken and bacon risotto, cooked in the traditional way and featuring crispy bacon, roast chicken leg, parmesan cheese and thyme. Rather than cooking the chicken and bacon with the rice, it is baked in the oven and the resulting fat is used to maximise the flavour in the creamy rice.
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LEMON CHICKEN SOUP RECIPE | BBC GOOD FOOD
Method. STEP 1. Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally. STEP 2.
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Calories 364 per serving


SIMPLE CREAMY CHICKEN RISOTTO - CAMPBELL SOUP COMPANY
The condensed cream soup and the broth are key to getting that creamy risotto texture without all the stirring. Browning the chicken adds the first layer of flavor, then the rice mixture simmers in the same pan- just stir in green peas, fresh basil and Parmesan and Simple Creamy Chicken Risotto is done! Ingredients. cost per recipe: $9.54
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WATCH: HOW TO MAKE DESI TODDY CHICKEN RISOTTO - TIMES FOOD
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Scoop out onto a plate. Reduce the heat to medium and add 1 tbsp butter to the pan, mix with the bacon fat and oil, and toss in the onion. Fry for 10-15 minutes until very soft and translucent. Stir in the chicken pieces, and fry for another 6-8 minutes until seared all over and turning lightly golden. Add the garlic and fry for a minute more.
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CHICKEN AND BACON RISOTTO | DINNER RECIPES | GOODTOKNOW
Add the chicken and bacon, and continue to cook over a medium heat for a further 4-5 mins, or until the chicken is cooked. Add the rice pudding to the pan, and stir it well to coat it in oil. Add the stock cube to the pan and pour in some boiling water, simmer the risotto until the water is almost absorbed and then add more water to the pan ...
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Chicken Risotto. Ingredients. 2 tablespoons olive or sunflower oil; 1 onion, peeled and chopped; 1 red pepper, de-seeded and sliced; 2 garlic cloves, peeled and chopped; 300g / 10oz arborio rice; 300g / 10oz cooked chicken; 100g /3oz frozen peas; 750ml stock; 75g / 2.5oz Parmesan cheese – or similar – grated; Cooking Directions. Heat the olive oil in a large, heavy …
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CHICKEN AND PEA RISOTTO SOUP - WAITROSE
Purée half the peas in a food processor. Add the risotto rice to the pan and stir to coat in butter. Pour in the stock and add all the peas and chicken. Simmer without a lid on for 20 minutes. Season to taste and scatter with the parsley, grated Parmesan and freshly ground black pepper. Your recipe note.
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CHICKEN AND BACON RISOTTO - SUSTAINABLE COOKS
Turn the Instant Pot off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze. Add rice, white wine, and black pepper. Stir to combine. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
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MUSHROOM RISOTTO SOUP - THE KITCHEN ALCHEMIST
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CHICKEN MUSHROOM RISOTTO - SWANSON - CAMPBELL SOUP COMPANY
Step 1. Season the chicken as desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet. Step 2. Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned. Step 3. Stir the soup and broth in the skillet and heat to a boil.
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NO STIR CHICKEN RISOTTO RECIPE - COOK WITH CAMPBELLS CANADA
Directions. Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover. Bake at 400°F (200°C) for 35 minutes. Stir. Bake, uncovered, for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.
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Chicken Risotto Soup - Food & Wine Chickie Insider top www.foodandwinechickie.com. Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love. Ingredients: 1/4 cup vegetable oil 1 medium onion, chopped into small dice 4 celery ribs, chopped into small dice 3 carrots, …
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Chicken Risotto Soup. CHICKEN RISOTTO. This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor. Recipe From allrecipes.com. Provided by Mairi. Categories Main Dish Recipes Rice Risotto Recipes. Yield 5. Number Of Ingredients 14. Ingredients; Nutrition; 2 cups uncooked white rice: 1 (10.75 ounce) can condensed cream …
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Return the chicken to the pan and add the stock, bring to a gentle simmer; Simmer the soup for 30 minutes, removing any frothy impurities that float to the surface. After the 30 minutes, remove the chicken. Set aside and let cool for 5 minutes. Add the risotto rice to the pan and gently simmer for a further 15 minutes.
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CHICKEN RISOTTO SOUP RECIPES ALL YOU NEED IS FOOD
Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend. Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant ...
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