https://www.lifestylefood.com.au/recipes/9128/chicken-vegetable-and-rice-soup
LifestyleFOOD.com.au
A healthy,warming bowl of garden vegetables and shredded chicken flavoured with tarragon - just the thing to perk you up when you're feeling under the weather.
Ingredients
Method
-
1.
Fill a pot with 10 cups water and bring to boil.
-
2.
Add the chicken breast and skim the foamy stuff off the top of the pot as it cooks.
-
3.
Take the chicken out and shred or chop the meat and put back in the pot.
-
4.
Add the vegetables - except the broccoli.
-
5.
Add the stock, parsley, oregano, garlic and half the tarragon.
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6.
Bring to the boil then simmer partly covered for 20 mins.
-
7.
Add the rice and the broccoli and continue cooking for 15 mins til rice is cooked. Add the milk at the end and season with salt and pepper
Nutritional information
Nutritional analysis per serving (6 servings)
- Energy 303kj
- Fat Total 8g
- Saturated Fat 2g
- Protein 21g
- Carbohydrate 34g
- Sugar 4g
- Sodium 1543mg
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Notes
I know adding the milk sounds weird, but it gives a smoothness to the soup and really makes the whole thing come together and look "finished". You can omit it if you have to. Sprinkle some parmesan ontop for added depth.
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