QUICK CHICKEN AND RICE SOUP
Instant brown rice is the secret to this soup
Prep: 15 minutes | Cook: 15 minutes | Total Time: 30 minutes
extra-virgin olive oil
reduced-sodium chicken broth
instant brown rice
boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
frozen peas, thawed
chopped fresh parsley
freshly ground pepper
- 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
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