Soup

One-Pot Chicken and Rice Soup is for Soup.

One-Pot Chicken and Rice Soup takes 15 minutes to prepare.

One-Pot Chicken and Rice Soup takes 30 minutes to cook.

One-Pot Chicken and Rice Soup makes 8 servings.

The ingredients for One-Pot Chicken and Rice Soup are:

1 serving Chicken Raw Meat Only (amount of meat per 1 lb of whole chicken) (by WAHZOE)
1 cup Brown Jasmine Rice
2 stalk, large (11"-12" long) Celery, raw
2 medium Carrots, raw
1 small Onions, raw
2 clove Garlic
0.5 tsp Salt
0.5 tsp Pepper, black
4 cup (8 fl oz) Water, tap
4 cup Chicken stock, home-prepared
0.5 lemon yields Lemon Juice

Here is how you make One-Pot Chicken and Rice Soup:

1 Assemble the soup and bring to a simmer: Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat.Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.2 Simmer for about 25 minutes: As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.3 Shred the chicken and make the garlic paste: Remove the chicken and garlic cloves using a slotted spoon or tongs. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones. Return the shredded chicken to the pot.Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup.4 Season and serve: Stir the lemon juice into to the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon. Add more salt or lemon juice as needed until it tastes good to you.Divide among bowls and sprinkle with some parsley for serving.Leftovers will keep for about a week refrigerated, or up to 3 months frozen.Serving Size: 3 quartsNumber of Servings: 8Recipe submitted by SparkPeople user KAI_KANONG1.

The nutritional information for One-Pot Chicken and Rice Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 126.8

• Total Fat: 2.8 g
• Cholesterol: 20.9 mg
• Sodium: 363.2 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 1.4 g
• Protein: 9.7 g