Chicken Rice Soup, Elaine's
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chicken Rice Soup, Elaine's calories by ingredient
Introduction
low fat chicken, vegetable, rice soup low fat chicken, vegetable, rice soupNumber of Servings: 10
Ingredients
-
1 skinless chicken breast, cubed (small)
1 tbsp. olive oil
1 medium onion, diced
4 cloves garlic, crushed
4 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 leaves
2 tbsp. fresh chopped parsley
Tips
TIP:
To shorten cooking time, use quick cooking rice and reduce cooking time accordingly.
NOTE:
Variation add 1/2 cup fresh lemon juice, 1/2 tsp. rosemary and 1/3 tsp. thyme.
Directions
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.