Plat
Chicken and Rice Soup
55 minPour 6Nutri-Score B€€
B
55 min
55 minChicken and Rice Soup
recette de
🌼Rae's Kitchen🌼
@createdtobebeautifulrae
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (seasoned to taste)Viandes3 morceaux
celery stalks (diced)Fruits et légumes4 morceaux
onion (diced)Fruits et légumes1 morceau- bell pepper (diced)Fruits et légumes1 morceau
- carrots (peeled and sliced)Fruits et légumes100 g
cream of chicken soup with herbs (canned)Épicerie1 morceau
butter (half stick)Produits laitiers57 g
yellow rice (rinsed)Céréales200 g- chicken brothÉpicerie1,4 litres
bay leavesÉpices2 morceaux
garlic (minced)Fruits et légumes3 morceaux- seasoning blend (for the chicken)Épices15 g
oil (for searing)Épicerie15 ml
par portion
Nutrition
336kcal
- Glucides
- 32 g
- Protéines
- 24 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Cocotte
Poêle
wooden spoon
pas à pas
Préparation
- Étape 1
Season and sear the chicken
- Season the chicken breasts generously with the seasoning blend.
- Heat the oil in a pan and sear the chicken on both sides until golden; it will finish cooking in the soup.
- Remove the chicken and set aside.
- Étape 2
Sauté the vegetables
- Melt the butter in a pot and add the celery, onion, bell pepper and carrots.
- Cook down until softened, then add the garlic and stir until fragrant.
- Étape 3
Build the soup
- Pour in the chicken broth and add the cream of chicken soup and bay leaves.
- Stir well and bring to a simmer.
- Étape 4
Add rice and chicken
- Stir in the yellow rice and return the seared chicken to the pot.
- Cover and cook on medium until the rice is tender and the chicken is cooked through.
- Étape 5
Finish and serve
- Remove the bay leaves and shred or slice the chicken.
- Taste and adjust the seasoning, then serve hot.