Quick and Easy Chicken and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
3/4 c chopped onion1 Tb olive oil1/4 c uncooked white rice3/4 c diced celery6 Cups chicken broth6 oz cooked chicken breast (About 3/4 c, diced or shredded)1 1/2 cups frozen mixed vegetables (I used peas, carrots, corn, green beans, and cauliflower)1 tsp dried Italian herbs1 tsp grated lemon zest1/4 tsp dried rosemary1 tsp salt 1/2 tsp freshly ground pepperFor garnish:Chopped fresh parsley and green onions
In a large pot, heat olive oil over medium high heat and add onions. Saute for 3-4 minutes until soft, then add uncooked rice. Stir for another 3-4 minutes until the onion starts to turn golden. Don't skip this step! It adds a really nice flavor to the soup.
Add the celery and chicken, Italian herbs, rosemary, lemon zest, and pepper. Saute for a minute while stirring. Add the chicken broth, and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. After 15 minutes, taste to check the doneness of the rice, and for salt. Add the salt if needed, and add the frozen vegetables. Turn up the heat and bring to a boil, then reduce to medium heat for about 3 minutes until vegetables are done.
Garnish with chopped fresh parsley and green onion for a pop of freshness.
Serving Size: Makes 6 cups, three 2-cup main dish servings
Number of Servings: 3
Recipe submitted by SparkPeople user CHEMIST403.
Add the celery and chicken, Italian herbs, rosemary, lemon zest, and pepper. Saute for a minute while stirring. Add the chicken broth, and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. After 15 minutes, taste to check the doneness of the rice, and for salt. Add the salt if needed, and add the frozen vegetables. Turn up the heat and bring to a boil, then reduce to medium heat for about 3 minutes until vegetables are done.
Garnish with chopped fresh parsley and green onion for a pop of freshness.
Serving Size: Makes 6 cups, three 2-cup main dish servings
Number of Servings: 3
Recipe submitted by SparkPeople user CHEMIST403.
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 6.5 g
- Cholesterol: 35.1 mg
- Sodium: 1,779.9 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.6 g
- Protein: 19.1 g
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