Monday, April 9, 2012

Chicken, Brown Rice, and Vegetable Soup

4 cups water
3 (14.5 oz) cans chicken broth (approx. 5-1/2 cups)
1 cup brown rice
3 medium carrots, sliced
1 cup celery, sliced
1 tablespoon olive oil
1 cup onion, chopped
1 cup mushrooms, sliced
2-3 cups baby spinach
2 teaspoons minced garlic
1 cup zucchini, sliced
2 cups cooked chicken, chopped into bite size pieces
2 teaspoons dried thyme
2 teaspoons dried oregano
1 bay leaf
salt & pepper

  • Combine water, broth, rice, carrots, and celery in a large pot and bring to boil. Reduce heat and simmer 30 minutes.
  • Meanwhile, heat olive oil in large skillet. Saute onions, mushrooms, garlic, and spinach until onions are cooked and spinach is wilted.
  • Add sauteed vegetables to pot. Also add zucchini, chicken, thyme, oregano, pepper, and bay leaf. 
  • Cook on medium-low heat for 30 minutes or until rice and vegetables are tender. Salt and pepper to taste.

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