Spring Arborio Rice And Chicken Soup Recipe

Ingredients

2

tablespoons olive or vegetable oil

1

small onion, finely chopped (1/4 cup)

1

cup cubed cooked chicken

1

cup uncooked Arborio or other short-grain rice

6

cups ready-to-serve chicken broth

1/4

cup chopped fresh mint leaves

3

tablespoons chopped fresh parsley

1

package (10 ounces) frozen green peas

Freshly grated Parmesan cheese

Preparation

Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.

Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.

Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.

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