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Chicken & Rice Soup
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Chicken & Rice Soup

1 godz. 30 minPorcje: 6Nutri-Score B€€
od @jaaliyahs6 importówugotowano 0 razy
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Składniki

6 osób
  • celery (finely diced)Warzywa i owoce2 kawałki
  • carrots (finely diced)Warzywa i owoce2 kawałki
  • white onion (finely diced)Warzywa i owoce0,5 kawałki
  • green bell pepper (finely diced)Warzywa i owoce0,5 kawałki
  • chicken breasts (cleaned)Mięso4 kawałki
  • garlic powderPrzyprawy1 g
  • onion powderPrzyprawy1 g
  • Italian seasoningPrzyprawy1 g
  • paprikaPrzyprawy1 g
  • black pepperPrzyprawy1 g
  • seasoned saltPrzyprawy1 g
  • olive oilSpiżarnia30 ml
  • garlic & herb butterNabiał15 g
  • garlic (minced)Warzywa i owoce1 kawałek
  • butterNabiał15 g
  • all purpose flourSpiżarnia8 g
  • waterNapoje1,2 litry
  • chicken brothSpiżarnia950 ml
  • roasted chicken bouillon pasteSpiżarnia15 g
  • heavy creamNabiał120 ml
  • fresh parsley (chopped)Warzywa i owoce4 g
  • white rice (cleaned)Produkty zbożowe280 g

na porcję

Wartości odżywcze

475kcal

Węglowodany
43 g
Białko
42 g
Tłuszcz
15 g
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Przybory

  • Garnek
  • Miska

krok po kroku

Przygotowanie

  1. Prep the vegetables

    • Finely dice the celery, carrots, white onion and green bell pepper.
    Krok 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.
    Krok 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.
    Krok 3

  4. Cook the vegetables

    • Add the diced vegetables to the same pot with the minced garlic, butter and flour.
    • Cook, stirring, until softened.
    Krok 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.
    Krok 5

  6. Simmer the soup

    • Return the chicken breasts to the pot, cover and cook over medium heat.
    Krok 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.
    Krok 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.
    Krok 8

  9. Finish and serve

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