Chicken And Rice Soup

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups brown rice
• 1 (2 lb) rotisserie-cooked chicken, quartered
• 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth
• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 bouillon cubes
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 bay leaves
• 1 teaspoon parsley
• 1 1/2 cups carrots, cut into 3/4 inch pieces
• 1 1/2 cups celery, diced
• 4 cups collard greens, thick stems removed, chopped
• salt, to taste

Recipe

• 1 cook rice according to package directions; reserve.
• 2 in large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
• 3 bring to a boil, reduce heat to medium; cook 25-30 minutes.
• 4 strain broth, cool slightly.
• 5 discard bones and reserve chicken meat and broth.
• 6 in same pot, heat oil over medium-high heat.
• 7 add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
• 8 add carrots, celery and reserved broth; bring to a boil.
• 9 add bouillon cubes.
• 10 bring to a boil.
• 11 over medium heat, cook 10 minutes.
• 12 add chicken and collards; cook until vegetables are tender, 10 minutes.
• 13 stir in rice.
• 14 note: you can stir in 4 cups cooked noodles into broth instead of rice, if desired.