Chicken and Rice Soup

  0.0 – 0 reviews  • Chicken Recipes
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 8 to 10 servings

Ingredients

  1. 2 tablespoons olive oil
  2. 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
  3. Essence, recipe follows
  4. 1 1/2 cups chopped onions
  5. 1 cup chopped celery
  6. 1 cup diced carrots
  7. 1/2 cup chopped green onions
  8. 2 tablespoons minced garlic
  9. 1/4 cup fresh parsley leaves
  10. 2 tablespoons chopped fresh basil
  11. 4 bay leaves
  12. 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
  13. 1 1/2 cups torn spinach leaves, cleaned and stemmed
  14. Pinch crushed red pepper
  15. 3 quarts chicken stock
  16. 1/4 pound long grain white rice, uncooked
  17. 2 1/2 tablespoons paprika
  18. 2 tablespoons salt
  19. 2 tablespoons garlic powder
  20. 1 tablespoon black pepper
  21. 1 tablespoon onion powder
  22. 1 tablespoon cayenne pepper
  23. 1 tablespoon dried oregano
  24. 1 tablespoon dried thyme

Instructions

  1. In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.
  2. Combine all ingredients thoroughly.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 379
Total Fat 21 g
Saturated Fat 5 g
Carbohydrates 22 g
Dietary Fiber 3 g
Sugar 7 g
Protein 26 g
Cholesterol 78 mg
Sodium 1211 mg

 

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