Chicken Risi E Bisi Soup
This version of the classic Italian soup, risi e bisi, is a made with chunks of chicken instead of the usual ham along with green peas, rice, and Parmesan cheese.
Serves: 8Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy
- 3 boneless, skinless chicken breasts (5 oz. each), cubed
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- ⅛ tsp. ground black pepper
- ½ tsp. dried sage
- ⅛ tsp. dried thyme
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 8 cups chicken broth
- 2 cups frozen baby peas, thawed
- 1 cup grated Parmesan cheese
- Dredge chicken in flour and salt. In large pot, heat butter and olive oil over medium-high heat. Add chicken; brown on all sides, about 5–7 minutes. Remove chicken from pot and set aside.
- Add onion and stir to loosen pan drippings. Cook about 4 minutes, or until softened. Add garlic, pepper, sage, and thyme and cook, stirring constantly for 30 seconds, or until fragrant. Add rice; cook and stir for another 4 minutes. Return chicken to pot and add broth. Bring to a simmer; reduce heat, cover, and simmer for 15–20 minutes until rice is tender. Stir in peas; heat through until rice is tender and chicken is cooked.
- Sprinkle generously in Parmesan cheese and serve immediately.