Chicken Soup With Rice
Try this Chicken Soup With Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup rice
- 2 cups shredded cooked chicken
- chopped fresh parsley for garnish
- 2 carrots, peeled and chopped
- 1 leek, cleaned and chopped (light green and white p
- 2 celery stalks sliced thinly
- 4 cups chicken broth (i like the boxed pacific and imagin
- Carbohydrate 18.5485725 g
- Cholesterol 0 mg
- Fat 1.84763000072367 g
- Fiber 0.331974988520145 g
- Protein 1.6770275 g
- Saturated Fat 0.275889000099924 g
- Serving Size 1 1 serving (26g)
- Sodium 20.1421432291812 mg
- Sugar 18.2165975114799 g
- Trans Fat 0.0703992500195973 g
- Calories 100 calories
Heat the olive oil in a Dutch oven or other heavy pot over medium high heat. Add leek, carrots and celery and stir until the leek is softened, about 3-5 minutes.Add rice to the pot and stir for another 2 minutes.Pour in chicken broth and bring to a boil. Lower heat to a simmer, cover the pot and cook until the rice is done, about 15 minutes.Stir in chicken and season to taste with salt and pepper. Ladle into bowls, garnish with parsley and serve.
