Chicken Rice Soup, Elaine's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 skinless chicken breast, cubed (small)1 tbsp. olive oil1 medium onion, diced4 cloves garlic, crushed4 large carrots, diced (1.5 cups)4 stalks celery, diced (1.5 cups)1.5 cups broccoli florets (diced)2 boxes Knorr Simply Chicken Broth, (ready to use- each box is 900 ml)1/3 cup dry long grain brown rice (for shorter cooking time use a quick cooking rice)2 bay leaves2 tbsp. fresh chopped parsley
Heat large fry pan, add cooking oil. Brown cubed chicken. Saute on low until chicken is partially cooked. Add onion, garlic and celery. Saute until onion is clear.
In large soup pot, add prepared chicken broth bay leaves, and rice. Bring to boil reduce heat.
Add cooked chicken, and sauted vegetables, potato and carrots. Rinse fry pan with some of the chicken broth. Cook on low heat for 40 minutes. Add brocoli and parsley and cook for an additional 10 minutes.
In large soup pot, add prepared chicken broth bay leaves, and rice. Bring to boil reduce heat.
Add cooked chicken, and sauted vegetables, potato and carrots. Rinse fry pan with some of the chicken broth. Cook on low heat for 40 minutes. Add brocoli and parsley and cook for an additional 10 minutes.
Nutritional Info Amount Per Serving
- Calories: 76.4
- Total Fat: 0.9 g
- Cholesterol: 13.7 mg
- Sodium: 252.6 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.8 g
- Protein: 7.2 g
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