Chicken-Rice Soup

Photo by Bethany H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    cups low-sodium chicken broth

  • 3

    stalks celery, cut into 1/2-inch pieces

  • 5

    carrots, cut into 1/2-inch pieces

  • 1 1/4

    pounds skinless, boneless chicken breasts

  • Kosher salt and freshly ground pepper

  • 1/2

    cup white rice

  • 1

    tablespoon tomato paste

  • 3

    plum tomatoes, finely chopped

  • 1

    cup frozen peas

  • 1/3

    cup heavy cream

  • 1/2

    cup finely chopped fresh parsley

  • 1

    tablespoon fresh lemon juice

Directions

Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth. Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes. Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer. Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.

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