Chicken and Rice Soup

By BFL Team

chicken rice soup
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  • 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


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.

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