Chicken and Rice Soup

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READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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