CHICKEN RISOTTO SOUP
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
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.
CHICKEN " SOUP " RISOTTO STYLE!
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
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
CHEESY CHICKEN RISOTTO BAKE
This is a recipe that I haven't tried yet, but it sounded so delicious, that I thought I'd pass it on, and it's on my to do list!! This is another of Campbell's delicious and quick recipes.
Provided by Chef mariajane
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.
- Bake at 400F 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.
Nutrition Facts : Calories 295.4, Fat 4.4, SaturatedFat 2.1, Cholesterol 59.7, Sodium 185.3, Carbohydrate 35, Fiber 2.4, Sugar 3.6, Protein 27.5
CROCK POT CHICKEN RISOTTO
Make and share this Crock Pot Chicken Risotto recipe from Food.com.
Provided by Sassy in da South
Categories Chicken
Time 10h15m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Spray crock pot with nonstick cooking spray.
- In a bowl combine soups, butter and juice.
- Place rice in crock pot and pour 1/2 soup mixture to cover.
- Place chicken in next.
- Pour remaining soup over chicken.
- Top with almonds and cheese.
- Cook on LOW 8 to 10 hours.
Nutrition Facts : Calories 455.7, Fat 24.9, SaturatedFat 9.5, Cholesterol 35.1, Sodium 1042.5, Carbohydrate 48.2, Fiber 3, Sugar 3.3, Protein 11.1
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