Soup

Chicken Risotto Soup is for Soup.

Chicken Risotto Soup takes 15 minutes to prepare.

Chicken Risotto Soup takes 40 minutes to cook.

Chicken Risotto Soup makes 6 servings.

The ingredients for Chicken Risotto Soup are:

1 tablespoon extra-virgin olive oil
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
8 ounces sliced baby portabella mushrooms (rinsed)
1/2 teaspoon pepper
5 fresh garlic cloves
3 ounces fresh spinach leaves (1 1/2 cups)
1/3 cup long grain white rice
1 (32-ounce) box chicken broth
3/4 cup half-and-half
1/3 cup white wine
10 ounces cooked chicken (or turkey)
1/4 cup water
2 tablespoons cornstarch

Here is how you make Chicken Risotto Soup:

Steps 1. Preheat large saucepan on medium-high 2?3 minutes. Place olive oil in pan; swirl to coat. Add trinity mix, 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. 2. 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. 3. Reduce to medium and cook 15?17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside. 4. 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. Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user DELIRIOUSDUCKIE.

The nutritional information for Chicken Risotto Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.7

• Total Fat: 4.3 g
• Cholesterol: 38.6 mg
• Sodium: 843.2 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.8 g
• Protein: 17.4 g