Soup

Very Veggie Chicken/Brown Rice Soup is for Soup.

Very Veggie Chicken/Brown Rice Soup takes 15 minutes to prepare.

Very Veggie Chicken/Brown Rice Soup takes 100 minutes to cook.

Very Veggie Chicken/Brown Rice Soup makes 16 servings.

The ingredients for Very Veggie Chicken/Brown Rice Soup are:

10 cups Chicken Stock (I prefer Pacific NAturals)
1 T extra virgin olive oil
1 c. diced Carrot
1 c. diced celery
1 1/2 c. chopped onion
4 cloves garlic (minced/chopped fine)
2 cups brown rice (uncooked)
2 c. frozen corn
2 c. frozen green beans
2 c. Frozen peas and carrots
3 c. shredded chicken
2 bay leaves
6 sprigs fresh thyme (makes about 1tsp per sprig)

Here is how you make Very Veggie Chicken/Brown Rice Soup:

Heat Olive oil over med heat in a large stock pot. Sautee raw carrots, celery, and onion until soft and onions are transparent. Add garlic and sautee about 1-2 min. Add rice and brown for a few minutes. Add chicken stock, scraping up bottom of pan. Add thyme and bay leaves. Reduce heat, simmer for ~1hr while mostly covered. No need to stir during this time. Add shredded chicken and frozen veggies. Stir, and simmer for 20-30 minutes more, or until rice is cooked through and veggies are to your liking. Add salt/pepper to taste. This recipe freezes well. You may need to add more stock/broth when reheating after freezing.Serving Size: makes 16 1-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user TXMOMX4.

The nutritional information for Very Veggie Chicken/Brown Rice Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 188.4

• Total Fat: 3.0 g
• Cholesterol: 49.5 mg
• Sodium: 498.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 3.1 g
• Protein: 23.0 g

The dietary needs meet for Very Veggie Chicken/Brown Rice Soup is Gluten Free