Chicken Soup With Rice And Vegetables
|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|
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.