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Chicken and rice soup

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Chicken and rice soup

Prep Time: Cook Time:

Ingredients

  • Fried skinless chicken breast | 2.00 breast, bone and skin removed
  • Home prepared, chicken stock | 6.00 cup
  • Onions raw | 1.00 medium 2-1/2" dia
  • Carrots, raw | 1.00 medium
  • Celery, raw | 1.00 stalk, large 11"-12" long
  • Fresh thyme | 0.25 tsp
  • Cayenne pepper | 0.12 tsp
  • whole grain yellow cornflour | 1.00 oz
  • White rice, long grain, cooked | 1.00 cup
  • Olive oil | 1.00 tablespoon
  • Garlic, raw | 3.00 minced tbsp
  • Spices, bay leaf | 1.00 tsp, crumbled
  • Salt | 1.00 tsp
  • Spices, pepper, black | 1.00 tsp, whole
Nutrition Facts (Per Serving)

Calories per serving: 283.13 mg

Fat per serving: 8.27 g

Saturated fat per serving: 1.89 g

Protein per serving: 26.85 g

Sodium per serving: 793.40 mg

Cholesterol per serving: 59.37 g

Instructions

  1. Place a soup pot over medium heat and add the olive oil.
  2. Add the onion, crushed garlic,and chicken pieces.
  3. Add in the carrots, celery, thyme, cayenne pepper and bay leaf.
  4. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  5. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and season with salt and pepper.
  6. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.

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