Best Venetian Chicken Rice Soup Recipes

VENETIAN CHICKEN-RICE SOUP

Venetian Chicken-Rice Soup image

Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.

Provided by Pinay0618

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 ounces pancetta, diced
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 teaspoon saffron thread, crushed
1 1/2 lbs boneless skinless chicken thighs
6 (14 ounce) cans reduced-sodium chicken broth
3/4 cup long-grain rice
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh Italian parsley
1 tablespoon grated lemon peel

Steps:

Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
mixture.

Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5

CREAMY CHICKEN RICE SOUP

Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

VENETIAN RICE AND PEAS (RISI E BISI)

Venetian Rice and Peas (Risi E Bisi) image

Make and share this Venetian Rice and Peas (Risi E Bisi) recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 cups chicken broth or 6 cups vegetable broth
1/4 cup olive oil
1 yellow onion, finely chopped
2 cups arborio rice
2 cups partially thawed frozen peas (or fresh peas)
2 tablespoons finely chopped fresh flat leaf parsley
salt
fresh ground pepper
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

In a saucepan, bring the broth to a gentle simmer over medium heat.
Decrease heat to low and maintain a simmer.
In a large saucepan, warm the olive oil over medium heat.
Add the onion and sauté until tender and golden, about 8 minutes.
Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
Add a ladleful of broth and stir until the broth is absorbed.
Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
Adjust the heat, as needed so the liquid is absorbed rapidly.
Stir in the peas and parsley and season with salt and pepper.
Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
If you run out of broth before the rice is ready, add hot water.
The finished rice should be loose and flowing.
Remove from the heat, cover, and let stand for 20 minutes.
Uncover, stir in the cheese and butter, and serve.