Chicken Soup with Rice and Vegetables

Name: Chicken Soup with Rice and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: World Cuisine
Ingredients: 1 teaspoon olive oil; 1 onion, chopped; 3 carrots, thinly sliced; 2 celery stalks, thinly sliced; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; 4 cups fat-free lower-sodium chicken broth; 3/4 pound chicken thighs, skinless boneless; 1/3 cup quick-cooking brown rice; 2 tablespoons chopped parsley; 1/2 teaspoon salt

3 steps

Prep:15minCook:35min

Serving size is 1 1/2 cups. 5 WW points. Tip: For easy lunches or weeknight meals, freeze the soup in microwavable single-portion size containers. To serve, microwave on high until the soup is hot, stirring once or twice, 4-5 minutes.

Updated at: Wed, 16 Aug 2023 16:27:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories212.6 kcal (11%)

Total Fat5.4 g (8%)

Carbs20.3 g (8%)

Sugars4.4 g (5%)

Protein19.8 g (40%)

Sodium555.6 mg (28%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonolive oil

½ teaspoondried thyme

4 cupsfat-free lower-sodium chicken broth

0.75 poundchicken thighs

skinless boneless

⅓ cupbrown rice

quick-cooking

2 tablespoonsparsley

chopped

½ teaspoonsalt

Instructions

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, garlic, and thyme; cook, stirring occasionally, until the vegetables soften, 5-6 minutes. Add the broth and chicken; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.

Step 2

Remove the chicken from the pan and transfer to a cutting board; cool 5 minutes. Meanwhile, cover the saucepan and return to a simmer.

Step 3

With 2 forks, shred the chicken. Add the chicken and rice to the saucepan and simmer, covered, until the rice is tender, about 12 minutes. Remove from the heat and stir in the parsley and salt.