Cosy Chicken and Rice Soup
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Cosy Chicken and Rice SoupVisit www.canadianliving.com for full recipe details.1 user reviews.
Cosy Chicken and Rice Soup
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 345345 cal |
| pro | 25 g25g pro |
| total fat | 8 g8g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 43 g43g carb |
| fibre | 5 g5g fibre |
| chol | 71 mg71mg chol |
| sodium | 887 mg887mg sodium |
| potassium | 625 mg625mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1717 iron |
| vit A | 117117 vit A |
| vit C | 2727 vit C |
| folate | 2121 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1 tbsp olive oil 1 tbsp olive oil
- 12 oz boneless skinless chicken thighs 12 oz boneless skinless chicken thighs
- 1 leek , diced1 leek, diced
- 2 ribs celery , diced2 ribs celery, diced
- 2 carrots , diced2 carrots, diced
- 1 Yukon Gold potato , peeled and diced1 Yukon Gold potato, peeled and diced
- 1/2 sweet potato , peeled and diced1/2 sweet potato, peeled and diced
- 3 sprigs fresh thyme 3 sprigs fresh thyme
- 3 sprigs fresh parsley 3 sprigs fresh parsley
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 4 cups sodium-reduced chicken broth 4 cups sodium-reduced chicken broth
- 1/2 cup basmati rice , rinsed1/2 cup basmati rice, rinsed
- 1 cup frozen peas 1 cup frozen 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.
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
- Keywords : Soup; Chicken; Leeks; Celery; Carrots; Potatoes; Sweet potato; Peas; One-Pot; 400 calories;
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