Chicken-Rice Soup

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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