Chicken and Rice Soup


I am SO happy I stumbled on this recipe a few weeks ago. It looked super easy and I bought all of the ingredients to make it because I had a feeling it would come in handy one night (since it uses frozen chicken and frozen vegetables) when I needed to cook dinner but hadn’t planned ahead and guess what? I was right. I worked today til 4:30pm and last night I didn’t really think  about dinner tonight so when I got home today I realized I had no dinner plan. My thought process went as follows:

“Oh crap! I forgot to plan for dinner tonight. What am I going to do? What am I going to make? Hmmm…I have no meat that is thawed, all I have is some frozen chicken. I could make pasta. I’m not really feeling like pasta though. I could order a pizza, or other take-out, but I don’t really feel like spending the money. Damn, I wish I had planned ahead. Oh wait!!! I did plan ahead! I planned ahead weeks ago for a night just like this. Frozen chicken…frozen vegetables…rice…chicken broth…chicken and rice soup!”

Soup sounded good anyway so soup it was. It takes about an hour and it’s so easy! Plus it’s a hearty soup so it’s very filling. I doubled the recipe because I love soup as leftovers but I’m posting the recipe as the original which makes 4 servings.

You Need:

  • 1/2 cup sliced celery
  • 2 frozen, boneless, skinless chicken breasts
  • 5 1/2 cups chicken broth
  • 1/2 cup water
  • 2 cups frozen vegetables (I use Green Giant Steamers with Broccoli, Carrots and Cauliflower. I also use a separate bag of peas because we like peas.)
  • 3/4 cup uncooked instant white rice
  • 1 tbsp dried parsley flakes
  • 2 tsp lemon pepper salt

To Make It:

  • Spray Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until chicken is done. Remove chicken from saucepan and cut into bite-size pieces.
  • Heat broth to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and lemon-pepper. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.

This will look REALLY brothy and soupy but don’t worry about it. Once you add the rice it will absorb a lot of that broth and it will be much heartier. ENJOY!

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