Venetian Chicken Rice Soup Recipe

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.

Prep Time 20 mins

Cook Time 75 mins

Calories 261.8 kcal

Protein 49g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

Frequently Asked Questions

How long does it take to make Venetian Chicken Rice Soup?

Venetian Chicken Rice Soup takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Venetian Chicken Rice Soup?

Venetian Chicken Rice Soup has approximately 261.8 calories per serving, with about 49 g protein, 7 g carbohydrates and 13 g fat.

What ingredients do I need for Venetian Chicken Rice Soup?

The key ingredients for Venetian Chicken Rice Soup are Olive Oil, Pancetta, Onion, Carrots, Celery Ribs, Garlic Cloves. See the full list with measurements above.