Hearty Chicken Rice Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Rely on boneless skinless chicken breasts, canned broth, frozen mixed veggies and instant rice to make homemade soup in a hurry.
Ingredients
1/2 cup sliced celery
2 frozen boneless skinless chicken breasts
3 cans (14 oz each) fat-free chicken broth with 33% less sodium
1/2 cup water
2 cups frozen mixed vegetables (from 1-lb bag)
3/4 cup uncooked instant white rice
1 tablespoon dried parsley flakes
2 teaspoons salt-free lemon and herb seasoning
Instructions
Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.
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