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 heat, reduced to medium heat|
|Serving size:||1 1/2 cups|
|Prep time:||10 minutes|
|Cook time:||40 minutes|
|Total time:||50 minutes|
Large pot with lid
Measuring cups and spoons
6 cups low-sodium chicken broth
1 cup chicken, cooked and cubed
1 cup uncooked brown rice
1 3/4 cups fresh vegetables (such as: potatoes, carrots, celery, cabbage, etc.), chopped OR 1 12 ounce package frozen vegetable mix
1 clove garlic, minced OR 1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
1 tablespoon dried parsley
- Before you begin, wash your hands, surfaces, vegetables, and utensils.
- Place the cooked chicken, broth, and uncooked rice in a large pot over high heat. Bring to a boil.
- Lower the heat, cover the pan, and simmer for 15 minutes.
- Add the chopped vegetables and seasonings and simmer for 10 to 15 minutes until the vegetables are tender.