Dinner
Chicken and Rice Soup
6 servings
份量15 minutes
准备时间35 minutes
总时间配料
3 Tbsp unsalted butter
3 medium carrots (peeled and chopped)
2 stalks celery (chopped)
1 medium to large yellow onion (peeled and chopped)
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp paprika
1 dried bay leaf
8 cups reduced sodium chicken stock (64 oz stock, broth can be used as a substitute)
3 cups cooked and shredded chicken (from a rotisserie chicken, or leftover chicken)
1 1/2 cups long grain white rice
1/3 cup heavy whipping cream
minced fresh parsley (for garnish)
crusty bread (optional side)
步骤
Saute vegetables
Heat a dutch oven or heavy bottomed soup pot over MED heat. Once hot, add butter and let melt.
Add carrots, celery, and onion to pot. Season with Italian seasoning, garlic powder, salt, pepper, and paprika and stir.
Cook, stirring occasionally, for 5-6 minutes, or until softened. Add bay leaf.
Add stock, chicken, and rice
Pour in chicken stock, shredded chicken, and rice. Stir well.
Bring up the soup up to a simmer, then simmer (uncovered) for 15-20 minutes, or until vegetables are soft and rice is cooked.
Stir in cream and serve
Remove bay leaf, then stir in heavy cream. Let cook a few minutes until heated through, then serve hot (garnished with fresh parsley and served alongside some bread).
营养
每份大小
-
卡路里
449 kcal
总脂肪
17 g
饱和脂肪
9 g
不饱和脂肪
7 g
反式脂肪
0.2 g
胆固醇
82 mg
钠
380 mg
总碳水化合物
45 g
膳食纤维
2 g
总糖
3 g
蛋白质
28 g
6 servings
份量15 minutes
准备时间35 minutes
总时间