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Chicken Soup With Rice And Vegetables

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Ingredients
  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
  Salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

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

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