Chicken and Roasted Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and Roasted Vegetable Soup calories by ingredient
Introduction
My go-to chicken soup recipe uses rice instead of noodles, and plenty of veggies. Pan-roasting the veggies before adding them deepens the flavor. My go-to chicken soup recipe uses rice instead of noodles, and plenty of veggies. Pan-roasting the veggies before adding them deepens the flavor.Number of Servings: 8
Ingredients
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2 boneless, skinless chicken breasts
Salt and pepper to taste
3 cups water
5 cloves garlic, minced; divided
1 tbsp. olive oil
2 lg. carrots, chopped
4 stalks celery, chopped
1 lg. yellow onion, chopped
1 cup frozen corn kernels
1 cup frozen green peas
1 cup instant brown rice, uncooked
Directions
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.