Prep 5 mins
Cook 30 mins
A nice, warm soup for people who prefer to eat reduced-salt food. Sometimes I add carrots, mushrooms and/or zucchini. If you don't have sherry, use dry white wine, or if you don't have wine, white-wine vinegar or rice vinegar will do. Whatever you do, don't use "cooking sherry" or "cooking wine" if you're aiming for low sodium, because these have salt added to them. Cooking time doesn't include time to cook chicken; I generally make this with left-over cooked chicken.
- 6 cups sodium-free chicken stock
- 1 1⁄2 teaspoons dry sherry
- 3 tablespoons finely minced onions
- 1 teaspoon fresh thyme or 1⁄2 teaspoon dried thyme
- 1⁄16 teaspoon dried rosemary
- 1⁄4 teaspoon celery seed
- 1⁄2 cup uncooked rice
- 1 cup chopped cooked chicken
- 1 1⁄2 tablespoons chopped fresh parsley
- Combine stock through pepper in a large pot.
- Bring to a boil.
- Add rice, cover, lower heat and simmer over low heat 20 minutes.
- Add chicken and continue to cook until chicken is hot and rice is tender.
- Sprinkle with parsley.
- Serve at once.
This made a delicious light supper for my DH and DD. I did use regular chicken stock. I halved the recipe but used the full amount of chicken. Thank you! :)