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Hearty Chicken-Rice Soup

By: The Sonoma Diet Online

"Chicken and rice soup makes wave 2 delicious and easy. Ready in 30 minutes, this soup makes a great weeknight meal."

Rate/Review | Read Reviews (5)

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 (14.5 ounce) cans reduced-sodium chicken broth
1 cup water
1 medium carrot, sliced
1 stalk celery, chopped
1 cup chopped fresh mushrooms
3/4 cup long-grain brown rice
1 teaspoon dried basil, crushed (optional)
1/8 teaspoon black pepper
2 cups chopped, cooked chicken
2 tablespoons chopped fresh parsley

Directions

In a large saucepan, combine the broth, water, carrot, celery, and mushrooms. Bring to boiling. Reduce heat.
Stir in uncooked rice, basil (if you like), and pepper. Cover; simmer soup for 15 minutes or until rice is tender.
Stir in chicken and heat through. Stir in parsley.