Venetian Chicken Rice Soup Recette

Experience the authentic flavors of Veneto, Italy, with this comforting and flavorful chicken rice soup! Rice, a staple in Venetian cuisine, creates a creamy texture in this hearty broth. Perfect for a cozy weeknight meal or a special occasion, this recipe is easily adaptable and sure to become a family favorite. Made with tender chicken, fragrant saffron, and fresh herbs, this soup is a taste of Italy in every bowl. For best results, prepare the soup a day ahead – the flavors deepen overnight, and adding the rice just before serving ensures perfectly cooked grains.

Préparation 20 min

Cuisson 75 min

Calories 261.8 kcal

Protéines 49g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian Mediterranean Gluten Free Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Clear Soups Soups Stews Poultry Rice Chicken Meat Pasta Rice And Grains 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Venetian Chicken Rice Soup ?

Venetian Chicken Rice Soup prend environ 95 minutes du début à la fin — environ 20 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Venetian Chicken Rice Soup ?

Venetian Chicken Rice Soup contient environ 261.8 calories par portion, avec environ 49 g de protéines, 7 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Venetian Chicken Rice Soup ?

Les principaux ingrédients de Venetian Chicken Rice Soup sont Olive Oil, Pancetta, Onion, Carrots, Celery Ribs, Garlic Cloves. Consultez la liste complète avec les quantités ci-dessus.