Best 6 Spring Arborio Rice And Chicken Soup Recipes

ARBORIO RICE AND WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON

Steps:

• In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
• Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
• Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
• Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

SPRING ARBORIO RICE AND CHICKEN SOUP

Steps:

• 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 VegetableBetty's TipArborio is an Italian rice that, like pasta, is cooked until al dente, meaning "to the tooth."

ARBORIO RICE SOUP

Steps:

• Heat oil in pot over medium heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
• Add mushrooms; continue cooking until mushrooms are tender, about 5 minutes.
• Add rice and rosemary; stir until coated with oil. Add vegetable stock, squash, and lemon zest strips; increase heat to high and bring to a boil.
• Reduce heat; cover and simmer, stirring occasionally, until rice and squash are tender, about twelve minutes.
• Stir in lemon juice and season to taste.
• Serve topped with cheese. (No cheese for vegan version).

CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC

Steps:

• In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
• Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
• Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
• Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
• Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
• Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.

SPRING ARBORIO RICE AND CHICKEN SOUP

Steps:

• 1. Heat oil in Dutch oven over medium heat. Cook onion in oil, stirring frequently for about 5 minutes, or until onion is translucent.2. Stir in chicken and 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.3. 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.wing it!Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft.1 SERVING: Calories 280 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 35mg Sodium 1130mg Carbohydrate 36g (Dietary Fiber 3g) Protein 19g * % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 6% Iron 16% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.