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5 from 2 reviews

Comforting Chicken Soup Risotto

GF Gluten-Free
Posted by Jess Larson on February 25th, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
This Chicken Soup Risotto is the ultimate mashup of 2 cozy season classics—ultra-creamy risotto meets soul-warming chicken soup. Arborio rice slowly soaks up a rich, brothy base, loaded with tender shredded chicken breast and hearty vegetables for nostalgic, homemade flavor. And the best part? A fuss-free, no-stir method makes it totally hands-off—low-effort comfort food heaven!

Easy one-pot recipe, ready in 45 minutes or less!

Jump to Recipe
A close up overhead shot of a large white bowl of chicken soup risotto topped with fresh herbs and a pat of butter. The bowl sits on a wooden board atop a white surface.
Photography by Meg McKeehan
Prep: 15 min
Cook: 30 min
Serves: 6-8

Classic Chicken Soup Meets Creamy, Cozy Risotto

When the air starts to have an edge of a winter chill, I start craving something warm, hearty, and ridiculously comforting. And this  Chicken Soup Risotto is exactly that—a one-pot mashup of two ultimate comfort foods. 🥰

It’s got everything you love about Classic Chicken Soup—tender veggies, shredded chicken, and a rich, herb-infused broth—but with the creamy, al dente bite of risotto. The best of both worlds!

An overhead shot of chicken soup risotto in a large white pot atop a white textured surface. The pot is surrounded by dishes of salt, pepper and chopped herbs and sliced butter. this Recipe for Later!
The ultimate mashup of two comfort food classics—ultra-creamy risotto + soul-warming chicken soup.

And if you’re nervous about making risotto, don’t be! This recipe uses my favorite fuss-free, no-stir method (yep—no stirring!), meaning you get big, bold flavor with almost zero hands-on time. 🙌🏼

Just one pot, 45 minutes, and done. The perfect hearty dinner for any night when you need something warm, filling, and easy. Cozy in a bowl!

5 from 2 reviews
Featured Review

This was an excellent dinner for a rainy night in!! It was simple to toss together, but so flavorful you’d never know it only took 30 minutes. PWWB, y’all never miss!

Katherine
Read More Reviews
An overhead shot of ingredients displayed on a white surface: raw chicken breasts, diced carrots, celery and onion, chicken stock, fresh herbs, garlic, butter, arborio rice, lemon, white wine, salt and pepper.
This recipe comes together with simple, staple ingredients that pack in big flavor! Chicken breasts and Arborio rice are the stars of the show, while aromatics like garlic, poultry herbs, parmesan rind, and dry white wine infuse every bite with rich, aromatic flavor.

Starchy Arborio Rice is the Secret to Creamy Risotto

Short-grain Arborio rice is a non-negotiable for this chicken soup risotto! While long-grain rice stays light and fluffy in a brothy soup, Arborio is naturally high in starch. As it simmers, it slowly releases those starches—transforming the broth into a rich, velvety sauce. That’s the magic of risotto!🪄

Soup Season Essentials

How to Make Chicken Soup Risotto (Easy No-Stir Method!)

This recipe starts just like a classic chicken soup—sautéed aromatics, fresh herbs, and juicy, golden-browned chicken—but instead of a brothy base, we’re building a creamy, no-stir risotto.

An overhead shot of browned chicken breasts in a large white pot atop a white textured surface.
Brown the chicken: Season chicken breasts with salt, then sear in butter until golden brown. Don’t rush it! ⇢ Browning builds deep flavor that makes the broth taste like it simmered for hours!
An overhead shot of softened carrots, celery and onions in a large white pot atop a white textured surface.
Soften the vegetables: Remove the chicken from the pot, then stir in the mirepoix (aka celery, carrots, onion). Add a little more butter and sauté until softened and aromatic.
An overhead shot of toasted arborio rice and softened vegetables in a large white pot atop a white surface.
Toast the rice: Add the Arborio rice and cook 2-3 minutes until translucent with a nutty aroma. Why? ⇢ A quick toast boosts the rice’s flavor and helps it absorb all the aromatic goodness to come.
An overhead shot of a woman's hand pouring white wine over rice and softened vegetables in a large white pot atop a white surface.
Deglaze: Slowly pour in the white wine, scraping up any golden bits of fond stuck to the bottom of the pot (it’s flavor gold!). Let it simmer until mostly absorbed.
An overhead shot of chicken breasts, a bay leaf, a parmesan rind and fresh herbs in a pot with chicken stock and softened veggies.
Simmer: Add fresh herbs, bay leaf, Parmesan rind, and chicken stock. Bring to a gentle boil, then reduce to a simmer. Nestle the browned chicken back into the pot.
An overhead shot of simmering risotto with chicken breasts, a bay leaf and a parmesan rind in a large white pot atop a white textured surface.
Simmer about 20 minutes, stirring occasionally, until the rice is creamy and tender and the chicken is cooked through.
An overhead shot of chicken soup risotto in a large white pot atop a white textured surface. The pot is surrounded by dishes of salt, pepper and chopped herbs and sliced butter.
Finishing touches: Shred the chicken and return to the pot with a squeeze of fresh lemon juice, a splash of chicken stock and a little extra butter. Give it one last mix to bring everything together.
An overhead shot of chicken soup risotto in a large white pot atop a white textured surface. The pot is surrounded by dishes of salt, pepper and chopped herbs and sliced butter.
Ladle into your favorite soup bowls, top with chopped parsley for freshness, and—trust me on this one!—swirl in an extra pat of butter for the silkiest, dreamiest bite.

Serving Suggestions

With tender chicken, hearty veggies, and creamy rice, this chicken soup risotto is a complete meal on its own.

If you’d like something on the side, you can’t go wrong with a fresh Mixed Greens Side Salad and a few slices of toasted, buttered crusty bread. Or—take it to the next level with a loaf of Garlic Lover’s Garlic Bread! 😋

A close up overhead shot of a large white bowl of chicken soup risotto topped with fresh herbs and a pat of butter.
Creamy, cozy, and almost zero stirring required—this is comfort food heaven!

I can’t wait for you to try this Chicken Soup Risotto! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A macro close-up overhead shot of a large white bowl of chicken soup risotto topped with fresh herbs and a pat of butter.

Comforting Chicken Soup Risotto (Easy No-Stir Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 6-8 1x
  • Category: Soup, Stew, and Chili Recipes, Chicken Recipes
  • Method: Stovetop, No-Stir
  • Cuisine: Italian-inspired, American
  • Diet: Gluten Free
Print Recipe

Description

This Chicken Soup Risotto is the ultimate mashup of 2 cozy season classics—ultra-creamy risotto meets soul-warming chicken soup.

Arborio rice slowly soaks up a rich, brothy base, loaded with tender shredded chicken and hearty vegetables for that nostalgic, homemade flavor. And the best part? A fuss-free, no-stir method makes it totally hands-off—low-effort comfort food heaven!

An easy one-pot recipe, ready in 45 minutes or less!

Ingredients

Scale
  • 8 tablespoons unsalted butter, divided
  • 1 pound boneless, skinless chicken breasts
  • kosher salt and ground black pepper, to season
  • 3 carrots, peeled as desired and diced
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, finely chopped or grated
  • 1 cup arborio rice
  • ½ cup dry, unoaked white wine
  • ¾ ounce fresh “poultry herbs” (approx. 2 sprigs rosemary, 10–12 sprigs thyme, 2 sprigs sage), tied together with kitchen twine or removed from the stem and finely chopped
  • 1 parmesan rind
  • 1 dried bay leaf
  • 5–6 cups chicken stock/broth, divided
  • ½ lemon, juiced

Instructions

  1. Brown the chicken: Add 3 tablespoons of butter to a Dutch oven with a lid over medium-high heat. Season the chicken with 1 teaspoon kosher salt and ground black pepper as desired. Place the chicken in the pot. Cook 2-3 minutes per side, until seared with a golden-brown crust. Remove from the pot and set aside.An overhead shot of browned chicken breasts in a large white pot atop a white textured surface.
  2. Soften the aromatics: In the same pot used to brown the chicken, add 1 tablespoon butter and the celery, carrots, and onion. Season with 1 teaspoon kosher salt and ground black pepper as desired. Cook, stirring occasionally, until softened and fragrant, 5-6 minutes. Stir in the garlic and cook 1-2 minutes longer, until fragrant.An overhead shot of softened carrots, celery and onions in a large white pot atop a white textured surface.
  3. Toast the rice: Stir the arborio rice into the pot with the softened aromatics. Cook 2-3 minutes, stirring often, until toasted.An overhead shot of toasted arborio rice and softened vegetables in a large white pot atop a white surface.
  4. Deglaze the pot by slowly pouring in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer 1-2 minutes, until the wine is nearly cooked off.An overhead shot of a woman's hand pouring white wine over rice and softened vegetables in a large white pot atop a white surface.
  5. Simmer the risotto: Tie the fresh herbs together with kitchen twine, then add to the pot with the bay leaf, parmesan rind, and 3-4 cups of chicken stock. Bring to a boil. Reduce heat to maintain a very gentle simmer. Nestle the chicken back in the pot, cover, and simmer for 20 minutes, stirring halfway through.An overhead shot of chicken breasts, a bay leaf, a parmesan rind and fresh herbs in a pot with chicken stock and softened veggies. An overhead shot of simmering risotto with chicken breasts, a bay leaf and a parmesan rind in a large white pot atop a white textured surface.
  6. Finish the risotto: After 20 minutes, the risotto and vegetables should be tender. Remove the spent herbs and chicken from the pot. Shred the chicken and return to the pot with the remaining 2 cups of chicken stock and 4 tablespoons butter. Stir to combine well. Finish with a squeeze of lemon juice and adjust seasoning to taste.An overhead shot of chicken soup risotto in a large white pot atop a white textured surface. The pot is surrounded by dishes of salt, pepper and chopped herbs and sliced butter.
  7. Serve immediately, topping with chopped fresh parsley and lots of cracked pepper. Enjoy! A macro close-up overhead shot of a large white bowl of chicken soup risotto topped with fresh herbs and a pat of butter.

Equipment

Notes

Jess’ Tips and Tricks:

  • Wine: The white wine adds complexity to this chicken soup risotto despite its simple ingredient list and short simmer time. Dry, unoaked white wines like Pinot Grigio work best. Wine substitutes ⇢ If you don’t have white wine on hand, dry vermouth is a great alternative. Prefer not to cook with alcohol? Substitute with an equal amount of chicken stock or broth, plus a splash of apple cider vinegar for acidity.
  • 10-Minute Meal Prep: Nearly all of the active prep work for this chicken soup risotto comes from chopping the vegetables. Prep them in advance and you can jump straight in to cooking during the week: Dice 3 carrots, 3 stalks celery, and 1 yellow onions and store in an airtight container in the refrigerator for up to 1 week.

Storage and Freezing: 

  • Storage and Reheating: This chicken soup risotto stores beautifully and its flavor improves over time. Once cooled, store the stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through, adding an extra splash of chicken stock as needed to loosen it up.
  • Freezer Instructions: This risotto is freezer-friendly too. Once cooled, transfer it to a freezer-safe container or divide between multiple freezer containers, like Souper Cubes, for smaller portions. Freeze for up to 3 months. To thaw, refrigerate overnight or submerge the container in room temperature water for faster thawing. Reheat on the stovetop for best results.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 3.3.25
    Anna said:

    This recipe is so decadent and luxurious but so easy to make. I love when Plays Well With Butter lives up to her name! A full stick of butter in this pot of soup adds a lovely velvety texture (and it’s a large pot of soup! So it doesn’t end up being that much butter in each serving).

    Reply
  2. 3.2.25
    Katherine said:

    This was an excellent dinner for a rainy night in watching the Oscars!! It was simple to toss together, but so flavorful you’d never know it only took 30 minutes. PWWB, y’all never miss!

    Reply
    • 3.3.25
      Emma @ Plays Well With Butter said:

      Thanks so much for taking the time to leave such a kind review, Katherine! We couldn’t agree more – this risotto is the ultimate comfort food! Hope you enjoyed the Oscars!

      Reply