Chicken and Rice Soup
Servings: 6
Ingredients
- 8 c chicken broth
- 2 ½ Tb soy sauce or coconut aminos
- 1 teaspoon fresh grated ginger or 1/2 tsp dry ground ginger
- ½ teaspoon white pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1/16 teaspoon turmeric
- 1 small onion diced
- 2 cloves garlic minced
- 1 ½ lb chicken breasts boneless, skinless
- 2 c frozen mixed vegetables
- 1 c uncooked long grain rice
Instructions
- To begin, combine all of the ingredients except the chicken breasts, frozen mixed vegetables, and the rice in a Dutch oven.
- Bring the mixture to a boil and place the chicken in the liquid.
- Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender.
- With a pair of tongs, remove the chicken to a cutting board and shred or dice it.
- Bring the mixture again to a boil, then add in the frozen mixed vegetables and the rice.
- Cover and reduce the heat to a simmer and cook for 20 more minutes, or until the rice is cooked.
- Add the chicken back to the soup, and let it simmer for a couple minutes, until it is heated back through.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chicken-rice-soup/Nutrition
Serving: 1c | Calories: 292kcal | Carbohydrates: 19g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 1896mg | Fiber: 3g | Sugar: 4g
