Chicken and Rice Soup
When you’re in need of a warm bowl of comfort, look no further. All the flavor of a homecooked meal with none of the work.
| Temperature: | High, medium |
| Serving size: | 1 1/2 cups |
| Prep time: | 10 minutes |
| Cook time: | 40 minutes |
| Total time: | 50 minutes |
| Equipment: | Cutting board, measuring cups and spoons, large pot with lid |
| Utensils: | Knife |
Nutrition Facts
Recipe PDFIngredients
6 cups low sodium chicken broth
1 cup cooked chicken, cubed
1 cup uncooked brown rice
1 3/4 cups fresh vegetables, chopped (potatoes, carrots, celery, cabbage, etc.) or 1 12 ounce bag of frozen, mixed vegetables
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt (optional)
1 tablespoon dried parsley
Instructions
1. Before you begin, wash your hands, surfaces, vegetables, and utensils.
2. Place the cooked chicken, broth and uncooked rice in a large saucepan over large heat and bring to a boil.
3. Lower the heat, cover the pan, and simmer for 15 minutes.
4. Add the chopped vegetables and seasonings and simmer for 10 to 15 minutes until the vegetables are tender.
What goes in Chicken and Rice Soup?
