Chicken-Rice Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 134 milligrams
- Sodium
- 744 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Protein
- 44 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.