Chicken and Rice Soup (#6)

Chicken and Rice Soup (#6)

Basic Information

• Servings: 4
• Serving Size: 1 cup
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Meal Type: Main Dish

Diet Types

• Omnivore
• Gluten-Free
• Halal

Equipment

• Large pot
• Wooden spoon
• Knife
• Measuring cups and spoons

Ingredients

1. 8 ounces boneless chicken breast, diced
2. 1/2 cup white rice, uncooked
3. 4 cups chicken broth (low-sodium for DASH)
4. 1 cup carrots, diced
5. 1 cup celery, diced
6. 1 tablespoon olive oil
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Directions

1. In a large pot over medium heat, heat olive oil.
2. Add diced chicken and cook until browned, about 5-7 minutes (internal temperature 165°F).
3. Add carrots and celery, sautéing for 5 minutes until softened.
4. Stir in rice, chicken broth, salt, and pepper, bringing to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
6. Divide into four bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat on stovetop or microwave.

Nutrition

• Calories: 220
• Protein: 18g
• Fat: 6g
• Carbs: 20g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A