Chicken and Rice Soup
Recipes Chicken Main Dish Quick and Easy Soups and stews
Description
This soup tastes so much better than canned chicken and rice soup and is so much better for you. Serve with a crusty bread to sop up all that goodness!
Ingredients
1/2 lb. boneless, skinless chicken breast tenders
1 t. olive, vegetable or canola oil
1/4 c. chopped onion, finely diced
1/2 c. chopped carrot, finely diced
1/2 c. chopped celery, finely diced
4 c. chicken broth/stock, regular or low sodium
1/2 c. uncooked long-grain white rice
1/2 t. dried rosemary
1/2 t. freshly ground black pepper
Directions
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Place a grill pan over medium-high heat, then place the chicken breast tenders on the grill pan; cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan; cut into ½ inch pieces. Set aside.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add onion, carrots, and celery; cook 5 minutes or until the vegetables become tender.
Pour chicken broth/stock over the vegetables in the pot, and add the rice, rosemary, and black pepper.
Bring soup to a boil, then reduce the heat and simmer for 20 minutes.
Add the chicken and simmer just long enough to warm the chicken.
4 servings