Yield: 6
Herbed Chicken & Rice Soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp oil
- 6 boneless skinless chicken thighs, diced
- 1 yellow onion, diced
- 1 celery rib, sliced
- 1 carrot, peeled and diced
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves
- 1 cup long grain white rice
- ¼ cup white wine
- 6 cups chicken broth
- 1 bay leaf
- 1 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large pot, heat the oil over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook, stirring, until it begins to brown, about 4 to 5 minutes. Add the onion, celery, and carrot. Cook, stirring, until they begin to soften, about 2 to 3 minutes. Add the garlic and thyme and cook until they become fragrant, about 30 seconds. Stir in the rice and white wine. Cook, stirring, until the rice becomes transluscent, about 1 to 2 minutes. Add the chicken broth and bay leaf. Bring the soup to a boil then reduce the heat to a simmer. Cook, covered, until the rice is tender, about 10 to 15 minutes. Remove and discard the bay leaf
- Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 274Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 142mgSodium: 1183mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 30g
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