Chicken And Saffron Rice Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is another concoction I came up with while trying to figure out what to make for dinner, with no thoughts of something specific to make. It turned out to be a huge success! Ingredients:
8 cups chicken broth |
1 tablespoon dried oregano |
2 tablespoons dried parsley |
1 pound cooked chicken, shredded |
1 white onion, chopped |
3 carrots, chopped |
8 oz. frozen corn |
2 tablespoons soy sauce |
1 tablespoon chili oil, more if desired |
1 package mahatma saffron rice |
salt & pepper to taste |
Directions:
1. In a stockpot, add all ingredients except for rice.
2. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. In a medium saucepan, bring 1 2/3 cups water to a boil.
4. Reduce heat to low, add rice and simmer for 13 minutes, covered. Drain rice (there will still be some liquid) and add to soup mixture.
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