Roast Chicken and Rice Soup |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup. Ingredients:
5 cups lower-sodium chicken broth |
2 small carrots, peeled and thinly sliced |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
3 cups coarsely chopped white meat and 1/2 cup sauce from roast chicken |
1/2 cup chopped dill leaves |
1 1/2 cups cooked brown rice |
1 lemon, in wedges |
Directions:
1. In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).
2. Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).
3. Squeeze in lemon juice to taste and serve hot.
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