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Chicken-Rice Soup with Prosciutto-Basil Broth

Kaitlyn Goalen
  • 135 minutes
  • Serves 6 to 8

INGREDIENTS

1

Chicken breast (about 2 pounds), whole bone-in skin-on

1 lb

Prosciutto

6 cups

Basil, fresh leaves

1/2

bunch Basil, fresh leaves

1 1/2 cups

Beans, cooked

2

Carrots, small

1/4

Fennel, medium bulb

3

Garlic cloves

1 cup

Kale

2 cups

Spinach or swiss chard

1 28 ounce can

Tomatoes

1

Yellow onion, medium

1

Broth

1

Soup

4 cups

Vegetable broth

1 cup

Carnaroli or arborio rice

1/2 tsp

Black pepper, freshly ground

1 tsp

Celery seeds

1 tsp

Fennel seeds

1/2 tsp

Kosher salt

2

Peppercorns, whole white

2 tbsp

Grapeseed oil

2 tbsp

Olive oil, extra-virgin

1

Parmigiano-reggiano cheese

8 cups

Water