Old-Fashioned Chicken-And-Rice Soup
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Ingredients
1 cup of water
1 pack low-sodium, fat-free chicken stock (32 oz)
3 skinless and boneless chicken breast halves (6 oz each)
4 sprigs of parsley
2 celery stalks, cut in half
2 bay leaves
1 tablespoon olive oil
1 ⅓ cups chopped onion
½ cup chopped celery
3 carrots, halved lengthwise and sliced
2 garlic cloves, minced
чашка cup raw long grain rice
⅓ cup chopped green onion
¾ teaspoon salt
½ teaspoon dried basil
½ teaspoon freshly ground pepper
To make
Combine the first 6 ingredients in a roasting pan; bring to a boil. Cover, reduce the heat, and simmer for 40 minutes or until the chicken is tender. Remove the chicken from the cooking liquid; allow to cool. Separate the meat from the bones and slice. Strain the mixture through a sieve into a large bowl; leave 4 1/2 cups. Reserve the remaining broth for another use.Heat the oil in a skillet over medium-high heat. Add the onion and the next 3 ingredients; simmer for 10 minutes or until tender. Add the chicken, stock, rice, and other ingredients; bring to a boil. Cover, reduce the heat, and simmer for 20 minutes or until the rice is tender.
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Author:Admin
Published: 11/20/2023 10:02 PM
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