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Chicken Soup With Rice And Vegetables

fast.cook's picture
Ingredients
  Thick cut bacon slice 1 , chopped
  Onion 1 Large, chopped
  Carrots 2 , chopped
  Garlic 3 Clove (15 gm), minced
  Reduced sodium chicken broth 6 Cup (96 tbs)
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Bone in chicken breast 1 1⁄4 Pound, skinned and cut crosswise in half (1 Piece)
  Long grain white rice 1⁄2 Cup (8 tbs)
  Chopped fresh broccoli 3 Cup (48 tbs)
  Shredded parmesan cheese 2 Tablespoon
  Freshly ground pepper To Taste
Directions

1 Spray a nonstick soup pot or large Dutch oven with nonstick spray and set over medium-high heat. Add the bacon, onion, carrots, and garlic; cook, stirring frequently, until lightly browned and softened, about 10 minutes.
2 Add the broth, tomatoes, chicken, and rice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 40 minutes.
3 Lift the chicken from the soup and set aside until cool enough to handle. Pull the chicken from the bones, then tear or cut into bite-size pieces.
4 Meanwhile, add the broccoli to the soup; return to a boil. Reduce the heat and simmer, covered, until the broccoli is tender, about 6 minutes. Return the chicken to the pot and heat through. Serve the soup sprinkled with the cheese and pepper.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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