Chicken and Rice Soup
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