Soup week, day 5: Chicken and rice (risotto) soup

Chicken and rice soup made with In Cuisin mushroom risotto

Chicken and rice soup {Photo: thefitcookie.com}

This great and tasty soup promises to comfort and keep you warm all day long. What we are suggesting as our last soup of the week is a little bit different from what you would have expected as a chicken and rice soup because we’ve made it with our very own In Cuisin mushroom risotto! It gives the soup a creamy texture that you will just fall in love with! Give it a try and tell us how you liked it.


  • 1 big chicken breast cut into bite sized pieces
  • 4 sliced carrots
  • 2 diced zucchinis
  • 2 chopped garlic gloves
  • 1 big onion roughly chopped
  • 4 to 5 cups of chicken stock
  • 1 bag of In Cuisin mushroom risotto
  • 1 Tbs of lemon juice
  • Salt and pepper to taste
  • Provence herbs


  1. In a big pan, saute the garlic and the onion until golden
  2. Add the chicken and sauté until the meat is cooked (you might want to reserve some chicken pieces for garnishing)
  3. Add the carrots, the zucchinis and the seasonings. Cook for 10 minutes.
  4. Add the chicken stock and let the soup simmer on medium heat for 20 minutes.
  5. Add your bag of mushroom risotto and the lemon juice. Let it cook for another 15 minutes.
  6. Serve with a garnish of some chicken pieces.

Note: You can add more or less chicken stock depending on how creamy you prefer your soup to be.

Chicken and rice soup made with In Cuisine mushroom risotto

Chicken and rice soup {Photo: thefitcookie.com}

En français


  • 1 grosse poitrine de poulet coupées en morceaux
  • 4 carottes tranchées en rondelles
  • 2 zucchinis coupés en dés
  • 2 gousses d’ail hachées
  • 1 gros oignon haché grossièrement
  • 4 à 5 tasses de bouillon de poulet
  • 1 sac de risotto aux champignons d’In Cuisin
  • 1 cuillère à table de jus de citron
  • Sel et poivre au goût
  • Herbes de Provence au goût


  1. Dans une grande casserole, faites sauter l’ail et l’oignon jusqu’à ce qu’ils brunissent
  2. Ajoutez le poulet et faites revenir jusqu’à ce que la viande soit cuite (vous voudrez peut-être réserver quelques morceaux de poulet pour la garniture)
  3. Ajoutez les carottes, les zucchinis et assaisonez au goût. Cuire pendant 10 minutes.
  4. Ajoutez le bouillon de poulet et faites mijoter pendant 20 minutes.
  5. Ajoutez votre sac de risotto aux champignons ainsi que votre jus de citron. Faites cuire pour un autre 15 minutes.
  6. Garnissez de vos morceaux de poulet réservés et servez.

Bon appétit!

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