Recipe
Chicken and Rice Soup
By BFL Team
Ingredients
- 2 teaspoons olive oil
2/3 cup chopped carrot
- ½ cup chopped celery
- ½ cup chopped onion
- 1 teaspoon bottled, minced garlic
- ¾ pound skinless, boneless chicken breasts, cut into 1/2 –inch cubes
- 4 cups fat-free, low-sodium chicken broth
- 1 cup water
- 1 cup uncooked, instant brown rice
- 3 fresh parsley sprigs
- 1 fresh thyme sprig
- 4 cups fresh baby spinach
- 2 tablespoons fresh lemon juice
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Heat a large saucepan over medium heat. Add oil to pan; swirl 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. Add spinach, lemon juice, red pepper, salt and pepper. Serves 4.
