Comforting Chicken Soup Risotto
A cozy and comforting mashup of ultra-creamy risotto and savory chicken soup, made entirely in one pot for the perfect winter warm-up meal.
Equipment
- 1 Dutch oven with lid
Ingredients
Main Ingredients
- 8 tablespoon Unsalted butter divided
- 1 lb Boneless skinless chicken breasts seasoned with salt and pepper
- 3 Carrots peeled and diced
- 3 Celery stalks diced
- 1 Yellow onion diced
- 6 cloves Garlic finely chopped or grated
- 1 cup Arborio rice
- 0.5 cup Dry unoaked white wine
- 0.75 oz Fresh poultry herbs rosemary, thyme, sage tied or chopped
- 1 Parmesan rind
- 1 Dried bay leaf
- 5-6 cups Chicken stock or broth warmed
- 0.5 Lemon juiced
Instructions
Instructions
- Melt 2 tablespoons butter in a pot over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden, about 3–4 minutes per side. Remove chicken and set aside.
- Lower heat, melt remaining 6 tablespoons of butter, then add carrots, celery, and onion with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until softened.
- Add garlic and sauté for 1 minute until fragrant.
- Add arborio rice and toast 2–3 minutes until slightly translucent.
- Pour in white wine. Stir and cook down until mostly absorbed, scraping brown bits from bottom of pot.
- Add herb bundle, parmesan rind, bay leaf, and 1 cup warm broth. Stir until almost absorbed.
- Continue adding broth, one ladle at a time, stirring and letting each absorb before adding more. Repeat for 18–20 minutes until rice is creamy and al dente.
- Meanwhile, chop or shred the cooked chicken.
- Stir chicken into finished risotto to warm. Taste and adjust seasoning with salt and pepper.
- Remove herb bundle and bay leaf before serving.
- Finish with lemon juice and an extra pat of butter if desired.
- Serve hot, optionally topped with fresh herbs.
Notes
Leftovers keep well—store airtight in the fridge for up to 4 days or freeze in portions for up to 3 months. Add a splash of broth when reheating to loosen texture.