Friday, February 5, 2010

Jen's Chicken Rice Soup

• 2 large or 3 small chicken breasts
• 1 1/2 cups uncooked Lundberg Wild Blend Rice
• 3 fourteen ounce cans of Swanson Natural Goodness Chicken Broth (100% fat free, no MSG, 33% less sodium)
• 3 Cups water
• 6 fresh cloves of garlic - smashed or pressed
• 4 to 5 carrots - sliced
• 4 to 5 celery stalks - diced
• 1/2 large sweet onion - diced
• 1 can Campbell's Healthy Request Cream of Chicken Soup
• 2 T. butter

Pour rinsed rice in steamer bowl. Pour 1 can chicken broth over rice in bowl. Steam the rice until tender, which takes about an hour depending on your type of steamer. In a large stock pot, sauté onion, garlic, celery, and carrots in butter until onions are transparent. Add diced raw chicken to the stock pot and sauté. Add 2 cans of chicken broth and water. Boil on medium heat for about 15 minutes, then reduce heat and simmer at least 30 more minutes or until you are certain the chicken is fully cooked and carrots are tender. Just before serving, stir in the steamed rice and can of cream of chicken soup. You will be surprised how much flavor this soup has without adding any additional salt, pepper, or spices. Enjoy!

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