Minted Chicken and Rice Soup Recipe
Summary
Preparation Time5 MinCooking Time13 Min
Ready In18 MinDifficulty LevelVery Easy
HealthyLow Calorie
Ingredients
| Chicken - 5 ounces, skinned, boned and cut into 1-inch cubes | ||
| Water | 2 Cup (16 tbs) | |
| Uncooked long-grain rice - 1 ounce | ||
| Onion | 1/4 Cup (16 tbs), diced | |
| Celery | 1/4 Cup (16 tbs), diced | |
| Carrot | 1/4 Cup (16 tbs), diced | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Instant chicken broth and seasoning mix - 2 packets | ||
| Mint | 1 Tablespoon, chopped | |
| Pepper white | 1/8 Teaspoon | |
Directions
MAKING
1) Combine togrther all the ingredients, except for the mint and pepper, in a 1-quart microwavable casserole.
2) Microwave the mixture on HGIH (100%) for 13 minutes. Stir halfway through the cooking time. Once the chicken is cooked thoroughly, stir in the pepper and mint.
SERVING
3) Serve the Minted Chicken and Rice Soup hot.
1) Combine togrther all the ingredients, except for the mint and pepper, in a 1-quart microwavable casserole.
2) Microwave the mixture on HGIH (100%) for 13 minutes. Stir halfway through the cooking time. Once the chicken is cooked thoroughly, stir in the pepper and mint.
SERVING
3) Serve the Minted Chicken and Rice Soup hot.
Chef
