Hearty Healthy Chicken Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is very healthy and very filling. I had to use up some vegies in my fridge, and I had some checken breasts that I'd grilled, in the freezer. That's how I made this up yesterday, just cleaning out the vegie bin and the freezer! Read more ! The fresh thyme really makes this soup, so don't skip that! Ingredients:
2 1/4 cup water (to cook rice) |
1 tablespoon butter |
1 cup uncooked brown rice (2 cups cooked) |
3 tablespoons olive oil |
1 medium yellow onion, finely chopped |
5 cloves garlic, finely chopped |
1 yellow pepper, finely chopped |
1 red pepper, finely chopped |
16 oz. (about 2 1/2 cups) sliced or chopped chrimini mushrooms |
salt and pepper |
1 cup dry white wine |
6 or 7 cups low sodium chicken broth |
3 tablespoons fresh thyme (or 1 tablespoon dried thyme) |
1 cup water |
3 6 oz. cooked, cubed chicken breast (about 3 cups)(i used some chicken breasts that i had grilled, with salt and pepper and frozen). |
Directions:
1. Put the rice, water and butter in a covered saucepan and cook according to directions.
2. Heat the olive oil in a dutch oven (or other large pot) on medium heat.
3. Put in each vegetable, stir, in order and let soften for a minute or so before the next vegetable. Add salt and pepper.
4. After putting in the mushrooms, cook and stir for about 5 minute until the mushrooms are dark and have released most of their moisture.
5. Add the dry white wine and let reduce (about 6 or 7 minutes).
6. Add the thyme and the chicken broth and let come to a simmer.
7. Add the water and let it come back up to a simmer.
8. Total cooking time should be about the same as the rice (about 50 min., so my times could be off).
9. Add the rice and the chicken and let simmer for a few minutes.
10. Serve with crackers or yummy crusty bread.
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