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Chicken and Rice Soup


20 MINUTES

4 SERVINGS

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INGREDIENTS


Olive oil

  • 2 tsp.

Carrot

  • 2/3 cup, chopped

Celery

  • ½ cup, chopped

Onion

  • ½ cup, chopped

Garlic

  • 1 tsp. bottled, minced

Chicken

  • ¾ pd., skinless, boneless chicken breasts (cut into ½-inch cubes)

Chicken broth

  • 4 cups fat-free, low-sodium broth

Water

  • 1 cup

Brown rice (instant)

  • 1 cup, uncooked

Parsley

  • 3 fresh sprigs

Thyme

  • 1 fresh sprig

Baby spinach (fresh)

  • 4 cups

Lemon juice (fresh)

  • 2 tbsp.

Red pepper

  • Crushed

Salt

  • ¼ tsp.

Black pepper

  • ½ tsp.

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.

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