Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups brown rice; 1 (2 lb) rotisserie-cooked chicken, quartered; 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth; 1 tablespoon canola oil; 1 large onion, chopped; 3 bouillon cubes; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 2 bay leaves; 1 teaspoon parsley; 1 1/2 cups carrots, cut into 3/4 inch pieces; 1 1/2 cups celery, diced; 4 cups collard greens, thick stems removed, chopped; salt, to taste

Submitted by CookingONTheSide

"I came up with this recipe when I was craving chicken soup, with rice, not with noodles. I just used whatever I had in my refrigerator at the time and I really enjoyed it. You can substitute spinach for the collards if you would like. Cook it until just wilted, about three minutes."

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Ready In:: 1hr 25mins
Ingredients:: 14
Serves:: 12

ingredients

1 ¹⁄₂ cups brown rice
1 (2 lb) rotisserie-cooked chicken, quartered
5 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 tablespoon canola oil
1 large onion, chopped
3 bouillon cubes
1 teaspoon dried thyme
¹⁄₄ teaspoon pepper
2 bay leaves
1 teaspoon parsley
1 ¹⁄₂ cups carrots, cut into 3/4 inch pieces
1 ¹⁄₂ cups celery, diced
4 cups collard greens, thick stems removed, chopped
salt, to taste

directions

Cook rice according to package directions; reserve.
In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
Bring to a boil, reduce heat to medium; cook 25-30 minutes.
Strain broth, cool slightly.
Discard bones and reserve chicken meat and broth.
In same pot, heat oil over medium-high heat.
Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
Add carrots, celery and reserved broth; bring to a boil.
Add bouillon cubes.
Bring to a boil.
Over medium heat, cook 10 minutes.
Add chicken and collards; cook until vegetables are tender, 10 minutes.
Stir in rice.
Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.

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Reviews

This soup came out great! Next time I might add some more carrots.

FieryNature

RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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