Chicken and Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boneless, skinless chicken breastsSalt and pepper to taste3 cups water5 cloves garlic, minced; divided1 tbsp. olive oil2 lg. carrots, chopped4 stalks celery, chopped1 lg. yellow onion, chopped1 cup frozen corn kernels1 cup frozen green peas1 cup instant brown rice, uncooked
In a large pot, boil the chicken breasts, salt and pepper, and 2 cloves of minced garlic until the chicken is cooked through. Remove pot from heat to cool.
Meanwhile, heat oil in a large non-stick skillet over med-high heat. Add carrot, onion, celery and remaining garlic, stirring occasionally, until veggies are soft.
Drain chicken through a strainer, reserving liquid. Remove chicken to a cutting board and discard all other solid matter from strainer. Chop chicken to small pieces.
In a large pot, simmer the broth, chicken, corn, peas and softened veggies for 1 hour, adding rice for the last 20 minutes.
Add salt and pepper to taste.
Yield: 8 1.25 cup (one and one quarter cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user SBLANCHFIELD.
Meanwhile, heat oil in a large non-stick skillet over med-high heat. Add carrot, onion, celery and remaining garlic, stirring occasionally, until veggies are soft.
Drain chicken through a strainer, reserving liquid. Remove chicken to a cutting board and discard all other solid matter from strainer. Chop chicken to small pieces.
In a large pot, simmer the broth, chicken, corn, peas and softened veggies for 1 hour, adding rice for the last 20 minutes.
Add salt and pepper to taste.
Yield: 8 1.25 cup (one and one quarter cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user SBLANCHFIELD.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 2.5 g
- Cholesterol: 10.3 mg
- Sodium: 75.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.0 g
- Protein: 6.9 g
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