Chicken Soup With Rice And Vegetables Recipe
Ingredients
| 1 slice thick-cut bacon, chopped | ||
| Onion | 1 Large, chopped | |
| Carrots | 2 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Sodium chicken broth | 6 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), diced | |
| 1 (1 1/4-pound) bone-in chicken breast, skinned and cut crosswise in half | ||
| 1/2 cup long-grain white rice | ||
| Broccoli | 3 Cup (16 tbs), chopped | |
| Parmesan cheese | 2 Tablespoon, shredded | |
| Ground pepper | 1 To taste | |
Directions
1 Spray a nonstick soup pot or large Dutch oven with nonstick spray and set over medium-high heat. Add the bacon, onion, carrots, and garlic; cook, stirring frequently, until lightly browned and softened, about 10 minutes.
2 Add the broth, tomatoes, chicken, and rice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 40 minutes.
3 Lift the chicken from the soup and set aside until cool enough to handle. Pull the chicken from the bones, then tear or cut into bite-size pieces.
4 Meanwhile, add the broccoli to the soup; return to a boil. Reduce the heat and simmer, covered, until the broccoli is tender, about 6 minutes. Return the chicken to the pot and heat through. Serve the soup sprinkled with the cheese and pepper.
2 Add the broth, tomatoes, chicken, and rice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 40 minutes.
3 Lift the chicken from the soup and set aside until cool enough to handle. Pull the chicken from the bones, then tear or cut into bite-size pieces.
4 Meanwhile, add the broccoli to the soup; return to a boil. Reduce the heat and simmer, covered, until the broccoli is tender, about 6 minutes. Return the chicken to the pot and heat through. Serve the soup sprinkled with the cheese and pepper.
Chef
