Zutaten für Venetian Chicken Rice Soup
- Olive Oil
- 4 ounces pancetta, diced
- 1 medium onion, chopped
- 2 carrots, chopped
- Celery Ribs
- Garlic Cloves
- 2 bay leaves
- Saffron Thread
- Boneless Skinless Chicken Thighs
- Reduced Sodium Chicken Broth
- Long Grain Rice
- Fresh Ground Pepper
- Fresh Italian Parsley
- zest of 1 lemon
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Zubereitung von Venetian Chicken Rice Soup
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat until shimmering.
- Add 4 ounces pancetta, diced, and cook for 5 minutes, or until lightly browned.
- Add 1 medium onion, chopped; 2 carrots, chopped; and 2 celery stalks, chopped. Cook for 8 minutes, or until the onion begins to soften.
- Add 2 cloves garlic, minced; 2 bay leaves; and a pinch of saffron threads. Cook for 30 seconds, stirring constantly.
- Add 1.5 pounds boneless, skinless chicken breasts; 6 cups chicken broth; and 1/2 teaspoon black pepper.
- Increase heat to medium-high; bring almost to a boil.
- Reduce heat to medium-low, partially cover, and simmer for 12-15 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken meat and set aside.
- Add 1 cup Arborio rice to the Dutch oven.
- Partially cover and simmer for 20 minutes, or until the rice is tender, stirring occasionally.
- Return the shredded chicken to the pot.
- Cook for 5 minutes, or until the chicken is heated through.
- Remove and discard the bay leaves.
- In a small bowl, stir together 1/4 cup chopped fresh parsley and the zest of 1 lemon.
- Ladle the soup into bowls.
- Sprinkle with the parsley-lemon zest mixture before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
8g
Fat
9g
Carbs
7g
