Combining two beloved classics—chicken soup and risotto—this Chicken Soup Risotto is a cozy, one-pot dinner that promises to warm your heart and satisfy your taste buds. Perfect for chilly evenings, this dish is creamy, flavorful, and incredibly easy to make. Join our kitchen companion membership for more delicious recipes like this one!
Ingredients
To create this delightful Chicken Soup Risotto, gather the following ingredients:
- 1 tbsp butter
- 2 tbsp olive oil
- 1 onion (any kind), diced
- 2 stalks of celery, diced
- 2 carrots, sliced
- 1 package (about 8 oz) of mushrooms, sliced (cremini or your choice)
- 2 cloves garlic, minced
- 4 cups chicken broth (preferably low-sodium)
- 2 cups Israeli couscous (or long-grain white rice)
- 2-3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1½ cups whole milk
- ½ cup heavy cream
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese (plus extra for serving)
- â…“ cup chopped fresh parsley (for garnish)
- 1 tbsp freshly squeezed lemon juice
Grocery List
Make your shopping easier with this concise grocery list:
Produce
- Onion
- Celery
- Carrots
- Mushrooms
- Garlic
- Fresh parsley
- Lemon
Meat
- Cooked chicken (or a rotisserie chicken)
Dairy
- Butter
- Olive oil
- Whole milk
- Heavy cream
- Parmesan cheese
Pantry Staples
- Chicken broth
- Israeli couscous or long-grain white rice
- Salt and black pepper
Cooking Instructions
Follow these simple steps to whip up your Chicken Soup Risotto:
- Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Season with salt and black pepper.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and cook until browned. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Incorporate Broth: Pour in the chicken broth and bring to a boil.
- Cook the Couscous: While boiling, add the Israeli couscous (or rice). Cook for about 7–8 minutes, stirring occasionally until the couscous is tender but still has a slight bite.
- Mix in Chicken and Cream: Reduce heat to low. Stir in the shredded chicken, whole milk, heavy cream, and Parmesan cheese. Simmer gently for about 10 minutes until heated through. Avoid boiling to prevent separation.
- Finishing Touches: Add lemon juice and adjust seasoning with more salt and pepper if needed. Remove from heat.
- Serve: Ladle into bowls, garnish with extra Parmesan cheese and fresh parsley before serving.
Cooking Time
Total cooking time is approximately 30–35 minutes:
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Nutritional Information
This recipe serves approximately 6 people. Here’s an estimated breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 80mg |
| Sodium | 600mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 25g |
Note: Nutritional values may vary based on specific ingredients used.
Helpful Tips & Notes
- Chicken Options: Using rotisserie chicken not only saves time but adds great flavor.
- Creaminess Factor: Adjust the amount of heavy cream based on your desired richness.
- Herbs: Feel free to experiment with herbs like thyme or dill for added flavor.
This Chicken Soup Risotto is not just a meal; it’s a comforting hug in a bowl that combines all the warmth of chicken soup with the creamy texture of risotto. Perfect for family dinners or cozy nights in! Join our kitchen companion membership today for more mouth-watering recipes that will make cooking enjoyable and delicious!
