Ingredients for Chicken Soup Risotto Style
- 1 lb cubed chicken breast
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 1/2 cups sushi rice
- 4 1/2 cups chicken stock
- 1 cup water
- 1 chicken bouillon cube (or 1 tsp bouillon powder)
- 1 tsp Worcestershire sauce
- tsp dried basil
- tsp dried rosemary
- 1 tsp salt and 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1/4 cup chopped fresh parsley
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How to Make Chicken Soup Risotto Style
- Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat. Add 1 lb of cubed chicken breast and cook until browned and cooked through (about 5-7 minutes).
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add 1 cup of chopped carrots, 1/2 cup of chopped celery, 1/2 cup of chopped onion, and 2 cloves of minced garlic. Cook for 5 minutes, stirring occasionally, until softened.
- If the pan is sticking, deglaze with 1/2 cup of chicken broth, scraping up any browned bits from the bottom.
- Add 4 cups of chicken broth, 1 cup of water, 1 chicken bouillon cube (or 1 teaspoon of bouillon powder), and 1 teaspoon of Worcestershire sauce. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low.
- Once the carrots are tender (about 15 minutes), stir in 1 1/2 cups of sushi rice (or arborio rice - adjust cooking time as needed per package instructions).
- Bring the mixture back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes (or until the rice is tender and the liquid is absorbed), stirring occasionally to prevent sticking.
- Stir in 1/4 cup of chopped fresh parsley (or other herbs like thyme or rosemary) before serving.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
34g
Fat
21g
Carbs
18g