Chicken, Brown Rice and Vegetable Soup
Ingredients
- 1 cup dried brown rice, I like Basmati brown, see shopping tip
- 1 (48 ounce) container Swanson’s reduced-sodium chicken broth
- 1 (32-oz) container Swanson’s reduced-sodium chicken broth
- 3 cups zucchini, sliced
- 2 cups carrots, sliced or chopped
- 2 cups celery, sliced
- 2 cups leeks, sliced or 1 cup onions, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Fresh ground pepper, to taste
- 3 cups (~12 ounces) cooked chicken breasts, diced
Instructions
- Prepare the rice according to package directions, in its own pot. Do not cook in the soup.
- While the rice is cooking, prepare the soup. In a large pot, add all chicken broth. Bring to a boil. Stir in all the vegetables, sage, thyme and pepper. Bring back to a boil, turn down to a simmer and cook uncovered for 15 minutes. Stir in cooked chicken and stir with a rubber spatula so the zucchini doesn’t get mushy. Cook for 5 minutes more or until chicken is heated and vegetables are soft.
- When rice is ready, stir into soup.
- This soup freezes great.
Nutrition
Serving: 2cupsCalories: 253kcalCarbohydrates: 33gProtein: 25gFat: 3gSodium: 915mgFiber: 4gSugar: 5gPlus Points: 6