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Chicken & Rice Soup

  • 35minutes
  • 175calories

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Source: www.eatingwell.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 2 carrots, diced

  3. 1 onion, diced

  4. 1 stalk celery, diced

  5. 7 cups reduced-sodium chicken broth

  6. 1 cup instant brown rice

  7. 8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces

  8. 1 cup frozen peas, thawed

  9. 1/4 cup chopped fresh parsley

  10. 2 teaspoons cider vinegar

  11. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.

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