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chicken-and-rice-soup-recipe

Chicken and Rice Soup

A comforting and hearty gluten-free chicken and rice soup.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 lb Chicken Breast boneless, skinless
  • 1 cup Rice uncooked
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 2 medium Carrots sliced
  • 2 stalks Celery sliced
  • 6 cups Chicken Broth
  • 1 teaspoon Salt to taste
  • 0.5 teaspoon Black Pepper to taste
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Parsley

Instructions 

  1. 1. In a large pot, heat a bit of oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
  2. 2. Add the sliced carrots and celery, and cook for a few more minutes.
  3. 3. Pour in the chicken broth, and bring to a boil.
  4. 4. Add the chicken breast, rice, salt, pepper, thyme, and parsley. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and the rice is tender.
  5. 5. Remove the chicken breast, shred it with two forks, and return it to the pot. Stir to combine.
  6. 6. Taste and adjust seasoning if needed. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5000IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

Keywords

Chicken, Gluten-Free, Rice, Soup
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