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Chicken & Rice Soup
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Chicken & Rice Soup

1 h 30Pour 6Nutri-Score B€€
par @jaaliyahs6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • celery (finely diced)Fruits et légumes2 morceaux
  • carrots (finely diced)Fruits et légumes2 morceaux
  • white onion (finely diced)Fruits et légumes0,5 morceaux
  • green bell pepper (finely diced)Fruits et légumes0,5 morceaux
  • chicken breasts (cleaned)Viandes4 morceaux
  • garlic powderÉpices1 g
  • onion powderÉpices1 g
  • Italian seasoningÉpices1 g
  • paprikaÉpices1 g
  • black pepperÉpices1 g
  • seasoned saltÉpices1 g
  • olive oilÉpicerie30 ml
  • garlic & herb butterProduits laitiers15 g
  • garlic (minced)Fruits et légumes1 morceau
  • butterProduits laitiers15 g
  • all purpose flourÉpicerie8 g
  • waterBoissons1,2 litres
  • chicken brothÉpicerie950 ml
  • roasted chicken bouillon pasteÉpicerie15 g
  • heavy creamProduits laitiers120 ml
  • fresh parsley (chopped)Fruits et légumes4 g
  • white rice (cleaned)Céréales280 g

par portion

Nutrition

475kcal

Glucides
43 g
Protéines
42 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Saladier

pas à pas

Préparation

  1. Prep the vegetables

    • Finely dice the celery, carrots, white onion and green bell pepper.
    Étape 1

  2. Season the chicken

    • Place the cleaned chicken breasts in a large bowl.
    • Season with garlic powder, onion powder, Italian seasoning, paprika, black pepper and seasoned salt.
    • Add the olive oil and toss so the seasoning sticks.
    Étape 2

  3. Brown the chicken

    • Melt the garlic & herb butter in a large pot over medium heat.
    • Add the chicken breasts and brown on both sides, then remove them from the pot.
    Étape 3

  4. Cook the vegetables

    • Add the diced vegetables to the same pot with the minced garlic, butter and flour.
    • Cook, stirring, until softened.
    Étape 4

  5. Build the broth

    • Pour in the water and chicken broth, then mix well.
    • Stir in the roasted chicken bouillon paste and the same seasonings used on the chicken.
    Étape 5

  6. Simmer the soup

    • Return the chicken breasts to the pot, cover and cook over medium heat.
    Étape 6

  7. Add cream and parsley

    • Stir in the heavy cream and the chopped fresh parsley.
    • Mix well, cover and remove the chicken breasts to shred them.
    Étape 7

  8. Cook the rice with the chicken

    • Return the shredded chicken to the soup along with the cleaned white rice.
    • Cover and cook until the rice is tender.
    Étape 8

  9. Finish and serve

    • Finish the soup with another spoonful of fresh parsley and serve.
    Étape 9
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