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Chicken & Rice Soup

Chicken & Rice Soup
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WebMD Recipe from

This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.

Prep: 15 minutes | Cook: 15 minutes | Total Time: 30 minutes
  • 1 tablespoon
    extra-virgin olive oil
  • carrots, diced
  • onion, diced
  • 1 stalk
    celery, diced
  • 7 cups
    reduced-sodium chicken broth
  • 1 cup
    instant brown rice
  • 8 ounces
    boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
  • 1 cup
    frozen peas, thawed
  • 1/4 cup
    chopped fresh parsley
  • 2 teaspoons
    cider vinegar
  • 1/4 teaspoons
    freshly ground pepper
  1. Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.
Nutritional Information

Makes: 6 servings
Serving Size: 1 1/2 cups
  • Calories175
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol21 mg
  • Protein15 g
  • Sodium709 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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