Old-Fashioned Chicken-And-Rice Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
1 cup water |
1 (32-ounce) package fat-free, less-sodium chicken broth |
3 (6-ounce) skinless bone-in chicken breast halves |
4 parsley sprigs |
2 celery stalks, halved |
2 bay leaves |
1 tablespoon olive oil |
1 1/3 cups chopped onion |
1/2 cup chopped celery |
3 carrots, halved lengthwise and sliced |
2 garlic cloves, minced |
1/3 cup uncooked long-grain rice |
1/3 cup sliced green onions |
3/4 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon freshly ground pepper |
Directions:
1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.
2. Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
|
|