Cosy Chicken and Rice Soup
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Cosy Chicken and Rice Soup
Photography by Yvonne Duivenvoorden
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 345 |
| pro | 25 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 43 g |
| fibre | 5 g |
| chol | 71 mg |
| sodium | 887 mg |
| potassium | 625 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 17 |
| vit A | 117 |
| vit C | 27 |
| folate | 21 |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1 tbsp 1tbspolive oil
- 12 oz 12ozboneless skinless chicken thighboneless skinless chicken thighs
- 1 1leekleeks, diced
- 2 2ribs celery, diced
- 2 2carrotcarrots, diced
- 1 1Yukon Gold potatoYukon Gold potatoes, peeled and diced
- 1/2 1/2sweet potatosweet potatoes, peeled and diced
- 3 3sprigs fresh thyme
- 3 3sprigs fresh parsley
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 cups 4cupssodium-reduced chicken broth
- 1/2 cup 1/2cupbasmati rice, rinsed
- 1 cup 1cupfrozen peas
Preparation
In large Dutch oven, heat oil over medium-high heat; brown chicken. Remove and cut into chunks; set aside.
Add leek and celery to pan; cook over medium heat until softened, about 2 minutes. Add carrots, potato, sweet potato, thyme, parsley, salt and pepper; cook, stirring often, for 3 minutes.
Return chicken to pan along with any juices. Stir in broth and 4 cups water; bring to boil. Reduce heat and simmer for 5 minutes.
Stir in rice; cook until vegetables and rice are tender, about 13 minutes. Add peas. Discard thyme and parsley.
Source : Canadian Living Magazine: March 2011
