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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (341g) Recipe makes 8 servings |
||
| Calories 196 | ||
| Calories from Fat 35 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 118mg | 4% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.8g | ||
| Protein 15.6g | 31% | |
Ingredients
- 8 cups canned low sodium chicken broth (or more--I usually use more like 12)
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, chopped
- 1 cup uncooked long-grain white rice (or pasta)
- 2 tablespoons chopped fresh thyme or 2 teaspoon dried thyme, crumbled
- 2 cups diced cooked chicken
- salt and pepper
- chopped fresh parsley
Directions
1
Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.2
Mix in rice and thyme.3
Return soup to a boil.4
Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.5
Add chicken and simmer until heated through, thinning with additional broth if desired.6
Season with salt and pepper.7
Transfer soup to large bowl.8
Garnish with parsley and serve.9
Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.10
I like corkscrew pasta in this.
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Featured Reviews for This Recipe
From: Mustang Sally 54269
On Nov 5, 2009
Very good soup and pretty easy to make. I used Ditalini pasta and found it the right amount for what the recipe called for. Update; adjusted this recipe for my (electronic) pressure cooker & it came out amazing. I browned the chicken abit & then threw all other ingredients in before closing the lid. Simple recipe with great flavours, thanks for sharing.
From: Happy Hippie
On Nov 24, 2007
I chose this soup to use up some of the leftover turkey from Thanksgiving and it was superb. I used 5 14-ounce cans of low sodium chicken broth, 2 of those were roasted garlic flavored so I didn't add the chopped garlic. Also, I used bow-tie pasta as that's what I had on hand. My DH and I ate 2 big bowls each, yummy, and we have leftovers for lunch tomorrow. This would freeze well too. I'll definately be keeping this soup recipe close at hand for future use. Thanks jmelyn for a great additon to the Zaar collection.
From: art boone
On Nov 5, 2003
Thyme was what made this great. Many positive comments. Used Rotini pasta. Sliced the carrots and onions thin instead of dicing for more rustic appearance
From: SharonP
On Oct 28, 2005
Our family really enjoyed this recipe...I used egg noodles this time, but plan on trying the rice...the thyme did make a wonderful difference...Thanks for sharing this.
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