Chicken & Rice Soup
Makes:
8 servings
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
Ingredients
- 1 cup cooked chicken (diced)
- 6 cups low-sodium chicken broth
- 1 cup uncooked rice
- 1 3/4 cups mixed vegetables
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon dried parsley
Directions
- Wash hands with soap and water.
- Use leftover cooked chicken or cook enough chicken to make 1 cup of chicken pieces.
- Place the cooked chicken in a large saucepan.
- Add the broth and uncooked rice. Cover the pan.
- Bring the broth and rice to a boil.
- Cover the pan and turn the heat to low.
- Stir and simmer for 15 minutes.
- Add the chopped onions, chopped vegetables, and seasonings.
- Simmer for 10 to 15 minutes until the vegetables are tender.
Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network
