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Chicken Soup Risotto

5 from 21 votes
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  • 64 ounces Simply Nature Organic Chicken Broth
  • 2 tablespoons Simply Nature Organic Unsalted Butter
  • 1 tablespoon Specially Selected Extra Virgin Olive Oil
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups Earthly Grains Long Grain White Rice
  • cup diced carrots
  • ½ cup diced celery
  • 2 Simply Nature Organic Chicken Breasts, cooked and chopped
  • ½ cup freshly grated Emporium Selection Parmesan Cheese, plus extra for sprinkling
  • cup chopped fresh parsley, plus extra for sprinkling
  • 1 tablespoon freshly squeezed lemon juice


  • Pour the chicken broth in a saucepan and cover. Heat over low heat until the broth is warm.
  • Melt the butter and the olive oil in a large pot. Add the onions and garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, until the rice is translucent and toasty, about 5 minutes.
  • Once the rice is translucent, stir in the carrots and celery. Cook for 2 minutes.
  • Add 1 ½ cups of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with another cup of stock, stirring until absorbed. Repeat this process with another 3 to 4 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left in the risotto when serving. This process should take about 15 to 20 minutes.
  • Stir in the cooked chicken and parmesan cheese. Stir in the fresh parsley and lemon juice. Taste the risotto and add more salt and pepper if needed.
  • Serve the risotto immediately. Sprinkle with extra parmesan and parsley for serving!

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