Italian · Dinner
Chicken and Rice Soup
Italian chicken and rice soup made with simmered chicken thigh, carrot, celery, onion and garlic in chicken stock. Arborio rice cooks directly in the broth, thickening it slightly. Finished with parmesan and parsley, served hot in a bowl.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
432Calories
41.2gProtein
14.8gFat
32.1gCarbs
3.9gSugar
2.6gFiber
1180mgSodium
204mgChol
4.2gSat Fat
790mgPotassium
140mgCalcium
2.6mgIron
0.7mcgVitamin B12
8.5mgVitamin C
protein-rich
low-calorie
herb-salt
Instructions
1
Prep
Dice the carrot, celery, and onion. Mince the garlic and cut the chicken thigh into 1-inch pieces.
2
Heat
Warm olive oil in a medium pot over medium heat. Add carrot, celery, onion, and garlic. Cook 4 minutes until onion turns translucent.
3
Heat
Add chicken pieces to the pot over medium-high heat for 3 minutes, stirring occasionally, until lightly browned. Pour in chicken stock, bring to a boil, then reduce to medium-low and simmer 15 minutes until chicken is cooked through. Stir in arborio rice and simmer 15 minutes over medium-low heat, stirring occasionally, until rice is tender and broth thickens. Season with salt and pepper.
4
Plate
Ladle the soup into a deep bowl and top with parmesan and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless, skinless chicken thigh
- 960ml960ml chicken stock
- 70g70g carrot
- 60g60g celery
- 60g60g onion
- 4 cloves4 cloves garlic
- 90g90g arborio rice, uncooked
- 2 tsp2 tsp olive oil
- 2 tbsp14g fresh parsley
- 2 tbsp14g parmesan
- salt, to taste
- black pepper, to taste
