Quick Chicken And Brown Rice Soup Recipe
Ingredients
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 1/2 teaspoons dried savory
4 cups chicken broth
2 (14 1/2-ounce) cans stewed tomatoes
1 cup quick-cooking brown rice
3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups frozen mixed vegetables
Salt and freshly ground pepper
Directions
1. In a large saucepan, cook onion and garlic in oil over medium heat until softened, about 5 minutes. Add savory, broth, stewed tomatoes, brown rice, and chicken. Bring to a boil, reduce heat, and simmer, partially covered, 10 minutes.
2. Add mixed vegetables and simmer 5 minutes. Season with salt and pepper to taste before serving.
2. Add mixed vegetables and simmer 5 minutes. Season with salt and pepper to taste before serving.
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