Eating Well's Chicken and Rice Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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EatingWell, 175 cal, 4 g fat Ingredients:
2 tablespoons extra-virgin olive oil |
2 medium carrots, diced |
1 medium onion, diced |
1 stalk celery, diced |
7 cups low sodium chicken broth |
1 cup instant brown rice |
8 ounces boneless skinless chicken breasts, trimmed and cut into 3/4-inch pieces |
1 cup frozen peas, thawed |
1/4 cup chopped fresh parsley |
2 teaspoons cider vinegar |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add in carrots, onion, and celery; cook, stirring, until begins to soften, 3-5 minutes.
3. Add in broth and bring to a boil.
4. Add in rice, decrease heat and simmer for 5 minutes.
5. Add in chicken and peas; gently simmer until chicken is just cooked through, about 5 minutes.
6. Stir in parsley, vinegar, and pepper.
7. Taste and adjust seasoning with salt and pepper.
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