My Blog

My Blog

DON'T LOOK BACK!

DON'T LOOK BACK!

October 9, 2014

WEB MD DAILY BITE - Quick Chicken and Rice Soup



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











Quick Chicken and Rice Soup                                   






View the Full Recipe   
Prep: 15 minutes | Cook: 15 minutes | Total Time: 30 minutes
  • 1 tablespoon
    extra-virgin olive oil
  • carrots, diced
  • 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.


Don't miss an issue of this newsletter. Add WebMD to your email's safe sender list -- instructions here.

No comments: