Hearty Herbed Chicken and Rice Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 204.4

Total Fat: 4.5 g
Cholesterol: 25.7 mg
Sodium: 425.5 mg
Total Carbs: 30.2 g
Dietary Fiber: 4.8 g
Protein: 14.9 g

View full nutritional breakdown of Hearty Herbed Chicken and Rice Soup calories by ingredient

Introduction

Chunky, herbed soup that I make once a week for my family. Serve with your favorite rolls. It's a family favorite. Chunky, herbed soup that I make once a week for my family. Serve with your favorite rolls. It's a family favorite.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 8

Ingredients

2 TBS olive oil

1 large onion, diced

5 cloves garlic, chopped

3 stalks of celery, chopped

1 1/2 chicken breast halves

1.5 cups carrots, chopped

1.5 cups corn

4 avg sized red potatoes, chopped

**1 TBS Better than Boullion Soup base

** enough water to cover the veggies and chicken.

(**You could use 3 cups of broth + 1 cup of water & salt to taste.)

1 tsp thyme

1 bay leaf

2-3 tsp Basil

2-3 tsp Oregano

1 cup of uncooked rice... cook beforeehand, and set aside. Put into crock pot just before serving. If it cooks with the soup, it will make it mushy, and not the right consistancy.

Directions

In a soup pot, pour the oil in and warm. Add onions and garlic. Brown until carmelized. (This will give the broth a yummier flavor.)
Chop your veggies while you wait for the onions, stirring here and there to prevent burning.
Once the onions are carmelized, toss in the water/broth, chicken and veggies. Add the spices, and cook until the potatoes are soft.
Add the cooked rice, and serve.

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREYJO.