Venetian Comfort Chicken and Rice Broth
A timeless classic from the Veneto region of Italy, the Venetian Comfort Chicken and Rice Broth combines the hearty flavors of tender chicken, pancetta, and an aromatic blend of vegetables, saffron, and spices. The comforting depth of the broth pairs harmoniously with the nutty richness of saffron-infused rice, finished with a zesty hint of lemon and fresh parsley. Ideal for preparing ahead, this delightful soup becomes even more convenient by adding the rice just before serving, ensuring a perfect texture every time.
8
Servings
375
Calories
14
Ingredients
Ingredients
Olive oil
2 tablespoons
Pancetta
6 ounces (diced)
Onion
1 large (chopped)
Carrots
2 medium (chopped)
Celery ribs
2 (chopped)
Garlic cloves
4 large (minced)
Bay leaves
2
Saffron threads
1/4 teaspoon (crushed)
Boneless skinless chicken thighs
1.5 lbs
Reduced-sodium chicken broth
84 ounces (6 (14-ounce) cans)
Long-grain rice
3/4 cup
Fresh ground pepper
1/2 teaspoon
Minced fresh Italian parsley
3 tablespoons
Grated lemon peel
1 tablespoon
Instructions
1
1. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the diced pancetta and cook for about 5 minutes, until it becomes lightly browned and slightly crispy.
2
2. Introduce the chopped onion, carrots, and celery to the pot and sauté for 8 minutes, stirring occasionally, until the onion begins to caramelize.
3
3. Stir in the minced garlic, bay leaves, and crushed saffron threads, cooking for an additional 30 seconds until fragrant.
4
4. Place the boneless skinless chicken thighs into the pot and pour in the chicken broth. Increase the heat to medium-high and bring the mixture to just under a boil. Reduce the heat to medium-low, partially cover the pot, and let it simmer for 12 to 15 minutes until the chicken is thoroughly cooked.
5
5. Once cooked, remove the chicken thighs from the pot and allow them to cool slightly. Shred the chicken meat into bite-sized pieces.
6
6. Add the long-grain rice and freshly ground pepper to the Dutch oven. Continue simmering, partially covered, for 20 minutes or until the rice is tender, stirring occasionally.
7
7. Return the shredded chicken to the pot, allowing it to heat through for about 5 additional minutes. Remove and discard the bay leaves.
8
8. In a small bowl, mix the minced fresh Italian parsley with the grated lemon peel.
9
9. Serve the soup into individual bowls and garnish each serving with the parsley and lemon peel mixture for a fresh, vibrant finish.
Nutrition Information
18.75g
Fat
22.5g
Carbs
23g
Protein
1.875g
Fiber
1.25g
Sugar
900mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Venetian Comfort Chicken and Rice Broth?
It is a timeless classic soup from the Veneto region of Italy featuring chicken, pancetta, vegetables, saffron, and rice.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the primary flavor profiles in this broth?
The broth combines hearty chicken and pancetta with aromatic saffron, zesty lemon, and fresh Italian parsley.
How many calories are in one serving?
Each serving contains 375 calories.
What kind of chicken is used in this recipe?
The recipe calls for 1.5 lbs of boneless skinless chicken thighs.
How much protein is in each serving?
Each serving provides 23g of protein.
Can this soup be made ahead of time?
Yes, but it is recommended to add the rice just before serving to ensure the best texture.
What type of rice is recommended?
The recipe uses 3/4 cup of long-grain rice.
What is the fat content per serving?
Each serving contains 18.75g of fat.
How much sodium is in the Venetian Comfort Chicken and Rice Broth?
There is 900mg of sodium per serving.
What vegetables are included in the aromatic base?
The base includes chopped onion, carrots, and celery ribs.
How long should the pancetta be cooked?
Cook the pancetta for about 5 minutes until lightly browned and slightly crispy.
What is the purpose of saffron in this recipe?
Saffron adds a nutty richness and a beautiful golden hue to the rice and broth.
How much chicken broth is needed?
You will need 84 ounces of reduced-sodium chicken broth, which is about six 14-ounce cans.
How long should the chicken thighs simmer?
The chicken should simmer for 12 to 15 minutes until thoroughly cooked.
How long does the rice take to cook in the broth?
The rice should simmer for approximately 20 minutes until tender.
What is the carbohydrate count per serving?
Each serving contains 22.5g of carbohydrates.
Is there any fiber in this soup?
Yes, there is 1.875g of fiber per serving.
What garnish is used to finish the dish?
The soup is garnished with a mixture of minced fresh Italian parsley and grated lemon peel.
How much garlic is used in the recipe?
The recipe uses 4 large minced garlic cloves.
What cooking vessel is best for this recipe?
A large Dutch oven is recommended for cooking this broth.
Should the bay leaves be eaten?
No, the bay leaves should be removed and discarded before serving.
How is the chicken prepared after cooking?
The cooked chicken thighs should be shredded into bite-sized pieces.
What type of oil is used for sautéing?
Two tablespoons of olive oil are used to heat the ingredients.
Is there any sugar in this recipe?
Yes, there is 1.25g of sugar per serving.
How much saffron is required?
The recipe calls for 1/4 teaspoon of crushed saffron threads.
How long should the vegetables be sautéed?
The onion, carrots, and celery should be sautéed for about 8 minutes.
What is the total number of ingredients?
There are 14 ingredients in this recipe.
Does this recipe use fresh or dried parsley?
It uses 3 tablespoons of minced fresh Italian parsley.
What is the significance of lemon peel in the garnish?
The grated lemon peel provides a fresh, vibrant finish that balances the richness of the broth.