Chicken and Rice Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 354.88 ml brown rice
- 907.18 g rotisserie-cooked chicken, quartered
- 5 (2055.34 g) can fat-free low-sodium chicken broth
- 14.79 ml canola oil
- 1 large onion, chopped
- 3 bouillon cubes
- 4.92 ml dried thyme
- 1.23 ml pepper
- 2 bay leaves
- 4.92 ml parsley
- 354.88 ml carrots, cut into 3/4 inch pieces
- 354.88 ml celery, diced
- 946.36 ml collard greens, thick stems removed, chopped
- salt, to taste
directions
- Cook rice according to package directions; reserve.
- In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
- Bring to a boil, reduce heat to medium; cook 25-30 minutes.
- Strain broth, cool slightly.
- Discard bones and reserve chicken meat and broth.
- In same pot, heat oil over medium-high heat.
- Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
- Add carrots, celery and reserved broth; bring to a boil.
- Add bouillon cubes.
- Bring to a boil.
- Over medium heat, cook 10 minutes.
- Add chicken and collards; cook until vegetables are tender, 10 minutes.
- Stir in rice.
- Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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