Chicken & Rice Soup

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 6 cups fat-free low-sodium chicken broth
• 1/2 teaspoon thyme
• 1/2 teaspoon dill weed
• 1 bay leaf
• 2 carrots, sliced
• 2 celery ribs, sliced
• 1 onion, diced
• 1/2 cup white rice
• 1 (10 ounce) package cooked chicken breasts, cut in 1/2-inch pieces
• salt and pepper

Directions:

1. Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
2. Bring to a boil, stir in the rice, cover and reduceto a simmer.
3. Cook 15 minutes.
4. Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
5. Season to taste with salt and pepper.

Reviews

[Tadish]

My family loved this soup. I substituted Chinese Lo-Mein noodles broken into 1" pieces for the rice. Very easy and delicious.

[Diney]

I fixed this for my wife to help with her cold on Monday. She liked it so much, she fixed it again when she was feeling better on Friday. Very quick, easy, and tasty. She said it's good enough to be served in restaurants and I agree. Our only change to the recipe was to super-size the amount of veggies and rice for a thicker soup. Very good on a cold and rainy fall evening.

[blueizme]

Tried this recipe because it seemed simple and not padded with filler ingredients. When I added the thyme and dill it pretty much floated on top and it looked like perhaps too much but I went on with it and hoped it would eventually soak in/weigh down. I had used dried herbs and wondered if fresh herbs had been intended by the author. I followed the recipe strictly for the ingredients and for the rice I used a container of leftover rice from our favorite Chinese restaurant. Served it for supper that night and to my surprise my husband, without any prompting, commented that he like the soup very much. I was shocked because he hardly ever offers up kudos on anything new without me having to poke and prod to find out if he likes it and is it something he would want to eat again, etc. And, he is not a soup fan, so I was doubly shocked. However, I'm a soup lover and I was not sure if I was going to like it because the first couple of spoonfuls had a bitter taste from the herb still floating on top and clinging to the sides of the bowl, which I could now see was the dill weed (the thyme settled in nicely). Finally, I cleared away the floating dill weed from my bowl and then it was wonderful. Before serving again, I added more chicken stock, water and a few other veggies thinking it would take the "bite" out of the dill but it didn't really make much difference. I ended up skimming all the floating dill weed from the surface. When I make this soup again I will either omit the dill, as others commented, or I will try like 1/8 tsp instead of 1/2, or better yet try fresh dill and thyme. Just hope my husband will still like it as much after I alter the recipe. I highly recommend this recipe but suggest that you not use dried dill weed.