Sunday, January 5, 2014

Chicken Rice Soup


Ingredients:
  • 3 quarts of water
  • 3 pounds of chicken breast with skin and bone
  • 1 1/2 teaspoon of Kosher Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of poultry seasoning
  • 1 teaspoon of chicken bouillon granules
  • 3 medium carrots, chopped  
  • 2 celery ribs, chopped 
  • 3/4 cups of uncooked long brown rice
  • 1 small onion, chopped
  • 1/2 box of mushrooms, sliced
Directions:  
  1. In a large Dutch oven. stock pot or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
  2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender.  
Yield: 10 servings (2-1/2 quarts). 200 calories, and only 7.8 grams of carbs

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