Description
Make this Feel Good Chicken and Rice Soup for anyone who needs to feel better!
Ingredients
- 9 cups chicken stock, warmed
- 3 tablespoons white rice
- 1 chicken breast, skin-on and bone-in
- 1½ cup carrots, chopped into ½-inch triangles
- 1 cup celery, chopped
- ¾ cup chopped yellow onion
- 1 cup frozen peas
- Kosher Salt, to taste
- Freshly ground black pepper, to taste
- Parmesan, (optional to garnish)
- Fresh flat leaf parsley, to garnish (optional)
Instructions
- In a large Dutch oven, add the chicken broth and bring to a boil. Add the rice and chicken breast. Reduce the heat to medium to medium-low and simmer for about 20 minutes.
- Remove the chicken breast from the broth and set aside on a cutting board. Add the carrots, celery, and onions and simmer for another 10 minutes until the rice is cooked.
- Meanwhile, remove the chicken from the bone and shred the chicken to bite size pieces. Add the chicken, along with the frozen peas, back to the Dutch Oven. Increase heat to bring to boil. When it reaches a boil, immediately turn off the heat. Add salt and pepper to taste.
- Serve in bowls with parmesan and garnish with chopped parsley. Enjoy!
Notes
Note: If your chicken isn’t cooled and shredded at this point, lower the heat.
Nutrition
- Serving Size:
- Calories: 144
- Sugar: 7.1 g
- Sodium: 602.9 mg
- Fat: 3.7 g
- Carbohydrates: 17.8 g
- Protein: 9.5 g
- Cholesterol: 11.1 mg