Chicken, Rice and Vegetable Soup

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READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix, wash and cook the rice, I use a rice cooker.
  • Put 3 cups of chicken broth in a 3 qt sauce pan.
  • Add last cup of broth later IF you want it more soupy.
  • Bring to a slow boil.
  • Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
  • Cover and simmer for about 15 min until vegetables are soft.
  • While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
  • Add last clove of the minced Garlic.
  • Mix well and bring to a slow boil.
  • Add chicken and cover, stir chicken every few minutes until cooked through.
  • When Chicken is done add contents of pan to broth mixture.
  • When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
  • Salt to taste.
  • (Taste first; chicken broth can be salty).
  • Black Pepper to taste.
  • Simmer until mushrooms are soft then serve.
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