Chunky Chicken Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 cups water
• 1 cup reduced-sodium chicken broth
• 2 boneless skinless chicken breast halves (4oz each)
• 1 cup thinly sliced carrot
• 3/4 cup sliced celery
• 3 tablespoons long grain rice
• 1 cup sliced mushrooms
• 1/2 cup frozen green pea
• 3 tablespoons freshly parsley
• 1/4 teaspoon fresh ground black pepper
• 1 carrot (1 piece)
• 1 bay leaf
• 1 parsley sprig
• 1 sprig thyme
• peppercorn

Recipe

• 1 in a medium pot, combine the water and broth and bring to a boil over high heat. add chicken, carrot, celery, and rice. reduce heat to medium; simmer until chicken is cooked, about 10 minutes. using a slotted spoon, remove chicken; transfer to a plate to cool.
• 2 reduce heat to low; simmer until rice is tender, about 10-12 minutes. while the soup is cooking, dice chicken; set aside.
• 3 add mushrooms and peas to the soup; simmer for 5 minutes. remove pot from heat. stir in chicken, parsley, and pepper. ladle the soup into bowls and serve immediately.
• 4 variation: substitute 8-ounces of lean ground beef for the chicken. preheat the oven to 350. shape the beef into small meatballs, place on a nonstick baking sheet, and bake until browned, about 10 minutes. proceed as directed for the chicken in step 3.
• 5 note: this doesn't say to use this in the directions but it does say when to add this in the how to make it section. (to make a bouquet garni, place a piece of carrot, 1 bay leaf, 1 parsley sprig, 1 thyme sprig, and some peppercorns on a cheesecloth square. gather the corners of the cheesecloth and tie with string, making a pouch. place in a pot with water and broth as directed in step 1. remove before serving.).