Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Fall/Winter

Chicken and Rice Soup by Julie VanWynsberghe serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken and Rice Soup

Ingredients:

2 tsp

Olive Oil

2/3 cup

chopped carrots

1/2 cup

chopped celery

1/2 cup

chopped onion

1 tsp

bottled minced garlic

3/4 lb

boneless chicken breasts (1/2" cubes)

4 cups

chicken broth

1 cup

water

1 cup

uncooked instant brown rice

fresh parsley sprigs

fresh thyme sprig

4 cups

fresh baby spinach

2 T

fresh lemon juice

1/4 tsp

crushed red pepper

1/4 tsp

salt

1/2 tsp

black pepper

Directions:

Heat a large saucepan over medium heat. Add oil to coat. Add carrot, celery, onion, garlic and chicken. Cook three minutes, stirring constantly. Stir in chicken broth, water, parsley, and thyme. Bring to a boil. Stir in brown rice and simmer 10 minutes or until vegetables are tender. Discard herb sprigs from soup. Add spinach, lemon juice, red pepper, salt and pepper.

Categories:

Fall/Winter
Low Calorie
Low Carb
Low Fat
Poultry
Soups