Soup

Rosemary Chicken Rice Soup - serves 4 is for Soup.

Rosemary Chicken Rice Soup - serves 4 takes 25 minutes to prepare.

Rosemary Chicken Rice Soup - serves 4 takes 75 minutes to cook.

Rosemary Chicken Rice Soup - serves 4 makes 4 servings.

The ingredients for Rosemary Chicken Rice Soup - serves 4 are:

1 tbsp Olive Oil
.5 small Onions, raw chopped
3 clove Garlic minced
3 large (7-1/4" to 8-1/2" long) Carrots, raw diced
2 stalk, large (11"-12" long) Celery, raw diced
.5 cup Brown Rice, long grain
2 serving Chicken - Boneless & Skinless Breast (4 ounces) diced
8 oz Goya Coconut Milk (13.5 fl. oz. Can) (by KISSMYYAHOO)
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 tsp Lemon Peel, zested
1 tbsp Rosemary, dried
1 tbsp Oregano, ground
4 cup Baby Spinach (raw)
0.25 tsp salt
3 cup (8 fl oz) Chicken Broth

Here is how you make Rosemary Chicken Rice Soup - serves 4:

Heat the oil in a stock pot over medium and add the onion, celery and carrots. Cook carrots until they begin to soften, then add the garlic for 30 seconds until fragrant. Push the veggies to the side of the pot and brown the chicken. Once the chicken has browned for a couple of minutes, add the remaining ingredients for the soup and cover. Bring soup to a full boil, then reduce the heat to a simmer. Cook 40 to 50 minutes, until the rice is fully cooked and soup has thickened. Uncover and increase the heat to bring soup back to a gentle boil. Cook to reduce and thicken for 5 to 10 minutes.

The nutritional information for Rosemary Chicken Rice Soup - serves 4 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.7

• Total Fat: 14.1 g
• Cholesterol: 151.3 mg
• Sodium: 831.5 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.6 g
• Protein: 17.1 g