A chicken soup that is full of hearty veggies, filling grains, and a warming savory broth.
Ingredients
4 cups water
4 cups low-sodium chicken broth
1/2 cup white rice or quick-cooking brown rice
1 cup cooked and chopped chicken
2 cups mixed vegetables (fresh, frozen, or canned, drained and rinsed)
1 teaspoon oregano or thyme (or a mixture)
1/4 teaspoon pepper
Directions
- Wash hands with soap and water.
- In a large saucepan, bring water and broth to a boil. Add the rest of the ingredients. Reduce heat to simmer, cover the pan and cook for 20 minutes or until the rice and vegetables are tender. Serve warm.
- Refrigerate leftovers within 2 hours or freeze for longer storage.
Notes
- Try with brown rice. Simmer for 45 minutes or until the rice is tender.
- Try other seasonings, such as rosemary or crushed red pepper.
Comments
We made this soup today. There seems to be way too much liquid for the amount of ingredients. We had to end up doubling the rice and vegetables to make it less watery. It’s also very bland, even after we added garlic, bay leaf more pepper and some lemon zest.
This is a nice, quick and flexible recipe. I've made it with instant brown rice and also added cooked whole grains that were stored in the freezer.