SPRING ARBORIO RICE AND CHICKEN SOUP

Spring Arborio Rice and Chicken Soup image

Looking for a delicious dinner? Then check out this rice and chicken soup that's ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive or vegetable oil
1 small onion, finely chopped (1/4 cup)
1 cup cubed cooked chicken
1 cup uncooked Arborio or other short-grain rice
6 cups ready-to-serve chicken broth
1/4 cup chopped fresh mint leaves
3 tablespoons chopped fresh parsley
1 package (10 ounces) frozen green peas
Freshly grated Parmesan cheese

Steps:

Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
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.
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.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 1110 mg