Old-Fashioned Chicken-And-Rice Soup

recipe

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 205
Fat 4.7 g
Satfat 0.9 g
Protein 20.6 g
Carbohydrate 19.5 g
Cholesterol 44 mg
Iron 1.3 mg
Sodium 854 mg
Caloriesfromfat 21 %
Fiber 2.3 g
Calcium 37 mg

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

Preparation

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.

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note