Chicken & Rice Soup
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Full Circle Market sea salt and ground organic black pepper
1 tablespoon Food Club olive oil
1/3 cup onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
3/4 cup russet potatoes, peeled and diced
1 garlic clove, chopped
6 cups Food Club reduced-sodium chicken broth, divided
1 1/2 cups quick-cooking white rice
1 1/2 cups cooked and cubed boneless, skinless chicken breasts
1/4 cup fresh parsley, chopped
Step 1: Wash hands with soap and water.
Step 2: Rinse all fresh produce items under cold running water prior to prepping.
Step 3: In a large saucepan over medium heat, add oil. Once hot, add onion, celery, carrots, potatoes, garlic, salt and pepper and sauté for 5 minutes. Add 1 cup chicken broth and bring to a boil.
Step 4: Reduce heat and simmer for 20 minutes. Add rice, chicken, remaining broth and parsley and bring back to a boil.
Step 5: Reduce heat and simmer for 10 minutes or until rice is cooked and potatoes are tender.
Nutrition Information Per Serving
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 30 mg
Sodium 125 mg
Carbohydrates 29 g
Fiber 2 g
Sugars 2 g
Protein 18 g