Chicken Rice Soup

Chicken & Rice Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings

This Chicken & Rice Soup is a really adaptable soup that’s easy to make and to eat. All you need is an hour to cook but it tastes like it’s simmered all day. Plus,...


Ingredients

    1 teaspoon olive oil

    ½ medium onion, chopped

    4 celery ribs, diced

    3 medium carrots, diced

    2 teaspoons dill, fresh or dried

    ½ cup long-grain brown rice (white rice for bland or low-fiber diets)

    Salt and pepper, to taste

    2 pounds chicken breast on the bone, skinned

    5 cups water (or broth)

    Chopped parsley, to garnish (optional)

Nutrition Facts

Calories

350 cals

Fat

15 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

18 g

Sugar

2 g

Fiber

3 g

Protein

34 g

Sodium

1019 mg

Directions

  1. Heat the olive oil in a heavy sauce-pot over medium heat. Add the onions, celery, carrots, dill, rice, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 8 minutes.
  2. Add the chicken and 4 cups of water. Bring to a boil, then cover and simmer for 1 hour, adding more water if too much evaporates.
  3. Remove the chicken and transfer to a colander. Once cool enough to handle, shred the chicken meat off the bone and return to broth to heat through. Discard the bones. Taste the soup for seasonings, add parsley if using, and serve.

Chef Tips

If you are on a bland diet, here’s a way to transform this soup to fit your needs.

1) Discard the onion, and sauté the remaining veggies until tender in a couple of tablespoons of stock instead of oil. Stir in a pinch of asafetida, if you can find, with the veggies just as they start to get soft, before you add the chicken and water. This spice adds oniony taste without the digestive problems.

2) Use white rice instead of brown. White rice cooks in 20 minutes, so if you like it al dente, add it about 20 minutes after you add the chicken in step 2. Cook for another 20 minutes. If you like your rice softer and starchier, add it in at the same time as the chicken.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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