Chicken and Rice Soup - Low Fat
The Hearty Homestyle Chicken and Rice Soup offers the ultimate in comfort with its tender shredded chicken, hearty vegetables, and perfectly cooked rice. This soup is a symphony of flavors and textures that will warm you up on even the coldest of days. Each spoonful delivers a rich, satisfying experience that’s both nutritious and delicious.
Ingrédients
- 1 lb chicken breasts, boneless and skinless
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery celery stalks, sliced
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay bay leaf
- Salt and and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
- 1 teaspoon lemon juice (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 4-5 minutes.
- Stir in the garlic, carrots, and celery, cooking until vegetables are tender, about 5-6 minutes.
- Pour in the chicken broth, add dried thyme, dried parsley, and bay leaf, and bring to a boil.
- Add the chicken breasts to the broth. Reduce the heat to low, cover the pot, and simmer until chicken is cooked through, about 25 minutes.
- Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
- Add the rice to the pot and cook, stirring occasionally, until the rice is tender, about 15 minutes.
- Season the soup with salt and pepper to taste. Optionally, stir in fresh parsley and lemon juice just before serving.
- Serve hot and enjoy.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 32g | Protéines: 20g | Fat: 5g | Sucre: 3g
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