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.
|Serving size:||1 1/2 cups|
|Prep time:||10 minutes|
|Cook time:||40 minutes|
|Total time:||50 minutes|
Cutting board, measuring cups and spoons, large pot with lid
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
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.