Chicken and Rice Soup Recipe

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups brown rice; 1 (2 lb) rotisserie-cooked chicken, quartered; 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth; 1 tablespoon canola oil; 1 large onion, chopped; 3 bouillon cubes; 1 teaspoon dried thyme; ¼ teaspoon pepper; 2 bay leaves; 1 teaspoon parsley; 1 ½ cups carrots, cut into 3/4 inch pieces; 1 ½ cups celery, diced; 4 cups collard greens, thick stems removed, chopped; salt, to taste

Servings: persons

1 ½ cups brown rice
1 (2 lb) rotisserie-cooked chicken, quartered
5 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 tablespoon canola oil
1 large onion, chopped
3 bouillon cubes
1 teaspoon dried thyme
¼ teaspoon pepper
2 bay leaves
1 teaspoon parsley
1 ½ cups carrots, cut into 3/4 inch pieces
1 ½ cups celery, diced
4 cups collard greens, thick stems removed, chopped
salt, to taste

1
Cook rice according to package directions; reserve.
2
In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
3
Bring to a boil, reduce heat to medium; cook 25-30 minutes.
4
Strain broth, cool slightly.
5
Discard bones and reserve chicken meat and broth.
6
In same pot, heat oil over medium-high heat.
7
Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
8
Add carrots, celery and reserved broth; bring to a boil.
9
Add bouillon cubes.
10
Bring to a boil.
11
Over medium heat, cook 10 minutes.
12
Add chicken and collards; cook until vegetables are tender, 10 minutes.
13
Stir in rice.
14
Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups brown rice, 1 (2 lb) rotisserie-cooked chicken, quartered, 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth, 1 tablespoon canola oil, and more.

Yes, Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice Soup

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