Chicken and Rice Soup

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°1 1/2 C (375 ml) fresh vegetable blend for spaghetti sauce
°1.5 L (6 cups) chicken broth
°1 bay leaf
°3/4 C (180 ml) long-grain white rice
°750 ml (3 cups) cubed cooked chicken

* Preparation :

In saucepan, melting butter on heat. Cooking vegetable blend for 2 to 3 min .
Pour in chicken broth and leave to boil.
Add bay leaf and thyme if desired. Salt and Pepper. Cover and simmer for 10 minutes over low-medium heat.
Stir in rice. Extend cooking for 18 to 20 minutes.
Add chicken and parsley, if desired. Stir and heat for 1 minute

Enjoy !


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