Chicken Vegetable and Brown Rice Soup

Feeling a bit under the weater today, so I felt like making soup. I always have these ingrdients on hand and it also happened that I bought a whole rotissere chicken from the store the other day.

6 cups fat free low sodium chicken broth

4 cup water

2 carrots diced

5 celery stalks diced

5 cloves of garlic diced

1/2 bunch parsley chopped

1 tbspn Italian seasoning

1 tsp red pepper flakes

1 bay leaf

salt and pepper

1 Brown rice uncooked

In a large stock pot, add in olive oil and vegetables. Add in the seasonings as well. Cook for about 507 min on med high heat. Pour in broth and water. I had some mushrooms that were ready to be used up, so I sliced them up and added them in too. I pulled apart all of the white meat chicken and placed in the pot too after the broth was in there. I placed the chicken drumsticks and wings into the soup as well….Always adds so much flavor, remove before serving…most of the chicken should fall of the bone. Bring soup to a boil and simmer for about 45-60 min. Add in 1  cups of brown rice and simmer an additional 45 min. Remove the bay leaf and chicken bones and skin.

I like to place low fat triscuit crackers on top of my soups! They soak up all the broth and melt in your mouth! And a little sprinkle of Parmesan Cheese too.

You can make this in the crock pot too, just cook veggies first for 5 min in the olive oil, then add everything into the crock pot and cook on low for 6 hours.

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Published in: on December 12, 2010 at 6:19 pm  Leave a Comment  
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