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Chicken Risotto Soup Recipe

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This recipe for Chicken Risotto Soup, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Shartle Brown
Added: Thursday, July 17, 2008


1 T olive oil
8 ou trinity mix (diced onions, peppers, & celery)
8 ou sliced mushrooms
1/2 t pepper
5 garlic cloves
3 ou fresh spinach
1/3 c rice
32 ou chicken broth
3/4 c half-and-half
1/3 c white wine
10 ou cooked chicken
1/4 c water
2 T cornstarch

Saute trinity mix, mushrooms and pepper in olive oil. Crush garlic and cook an additional 3-4 minutes. Chop spinach coarsely. Stir in rice and spinach, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine, bring to boil. Reduce to medium and cook about 15 minutes, stirring occasionally until rice is tender. Meanwhile, cut chicken into small pieces and set aside. 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.




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