WEB MD DAILY BITE - Quick Chicken and Rice Soup

QUICK CHICKEN AND RICE SOUP
Instant brown rice is the secret to this soup











                                   






   

Prep: 15 minutes | Cook: 15 minutes | Total Time: 30 minutes

• 1 tablespoon
  extra-virgin olive oil
• 2 
  carrots, diced
• 1 
  onion, diced
• 1 stalk
  celery, diced
• 7 cups
  reduced-sodium chicken broth
• 1 cup
  instant brown rice
• 8 ounces
  boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
• 1 cup
  frozen peas, thawed
• 1/4 cup
  chopped fresh parsley
• 2 teaspoons
  cider vinegar
• 1/4 teaspoons
  freshly ground pepper

Instructions

 

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.

Go to http://www.webmd.com/food-recipes/chicken-and-rice-soup?ecd=wnl_dab_100914_tod_9am&ctr=wnl-dab-100914-tod-9am_ld-stry&mb=YZxsG2OBYIofPyAAoCKjCShonS%2fH3cwyerDaQ4LbJP4%3d 
for more information.


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