Recipe by MyRecipes January 2012

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Credit: Kate Sears; Styling: Gerri Williams

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add rice, cover, reduce heat and cook until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.

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  • Warm oil in a large pot over medium-high heat. Add carrots, onion and celery and cook, stirring, until slightly softened, about 3 minutes. Add garlic; cook and stir 1 minute. Add chicken, then broth. Bring to a boil over high heat, then reduce to low. Simmer for about 10 minutes.

  • Add cauliflower, broccoli and peas to soup. Stir in rice. Cook until vegetables are soft, about 10 minutes. Sprinkle with parsley; season with salt and pepper. Serve hot.

Nutrition Facts

207 calories; fat 6g; protein 18g; carbohydrates 22g; fiber 3g; cholesterol 30mg; sodium 907mg.
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