Chicken Soup With Rice And Vegetables
|Olive oil||1 Teaspoon|
|Onion||1 , chopped|
|Carrots||3 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Fat free low sodium chicken broth||4 Cup (64 tbs)|
|Boneless skinless chicken thighs||3⁄4 Pound|
|Quick cooking brown rice||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, garlic, and thyme; cook, stirring occasionally, until the vegetables soften, 5-6 minutes. Add the broth and chicken; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.
2. Remove the chicken from the pan and transfer to a cutting board; cool 5 minutes.Meanwhile, cover the saucepan and return to a simmer.
3. With 2 forks, shred the chicken. Add the chicken and rice to the saucepan and simmer, covered, until the rice is tender, about 12 minutes.
Remove from the heat and stir in the parsley and salt.
Serving size: Complete recipe
Calories 942 Calories from Fat 252
% Daily Value*
Total Fat 28 g42.6%
Saturated Fat 5.4 g26.9%
Trans Fat 0 g
Cholesterol 330 mg110%
Sodium 1911.5 mg79.6%
Total Carbohydrates 95 g31.6%
Dietary Fiber 13.8 g55%
Sugars 16.3 g
Protein 80 g160.4%
Vitamin A 671.1% Vitamin C 124.8%
Calcium 34.5% Iron 53%
*Based on a 2000 Calorie diet