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Recipes
Chicken Risotto Soup and Chive Butter Rolls
6 servings
45 minutes total
  • Preheat oven for rolls; prepare soup through step 3 (20 minutes)
  • While soup cooks, prepare rolls and begin to bake (10 minutes)
  • Complete soup and rolls; serve (15 minutes)
Chicken Risotto Soup
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 8 oz trinity mix (fresh diced onions, bell peppers, celery)
  • 8 oz sliced baby portabella mushrooms (rinsed)
  • ½ teaspoon pepper
  • 5 fresh garlic cloves
  • 3 oz fresh spinach leaves (1 ½ cups)
  • ⅓ cup long grain white rice
  • 1 (32-oz) box chicken broth
  • ¾ cup half-and-half
  • ⅓ cup white wine
  • 10 oz cooked chicken (or turkey)
  • ¼ cup water
  • 2 tablespoons cornstarch
Steps
    1. Preheat large saucepan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Add trinity mix, mushrooms, and pepper. Crush garlic into pan using garlic press (use knife to remove garlic from bottom of press). Cook 3–4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
    2. Stir in rice and spinach. Cook 1–2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to a boil.
    3. Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces.
    4. Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2–3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
Chive Butter Rolls
Ingredients
  • 12 Bakery potato dinner rolls
  • 15–20 fresh chives (rinsed)
  • 1 ½ tablespoons reduced-fat sour cream
  • 2 tablespoons butter
Steps
    1. Preheat oven to 350°F. Arrange rolls on baking sheet.
    2. Chop chives finely (2 tablespoons); place in microwave-safe bowl with sour cream and butter. Microwave on HIGH for 20–30 seconds or until butter melts. Stir mixture and spoon over rolls; bake 10–15 minutes or until golden and heated. Serve.
Serving Suggestions
  • Complete your meal with fresh salad blend and fruit pie or pastry.
  • Shortcuts and Tips
  • This recipe would be delicious made with leftover rotisserie chicken or roasted turkey.
Chicken Risotto Soup

Amount per ⅙ recipe serving: Calories 250, Total Fat 11g, Sat Fat 4g, Trans Fat 0g, Chol 50mg, Sodium 990mg, Total Carb 20g, Fiber 2g, Sugars 4g, Protein 15g, Calc 6%, Vitamin A 30%, Vitamin C 25%, Iron 6%

Chive Butter Rolls

Amount per ⅙ recipe serving: Calories 240, Total Fat 9g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 250mg, Total Carb 30g, Fiber 2g, Sugars 6g, Protein 4g, Calc 0%, Vitamin A 4%, Vitamin C 10%, Iron 8%