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Chicken Veggie Soup

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Chicken Veggie Soup

A filling, warm and hearty meal even picky eaters will love, perfect for fall or winter.
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Course: Soup
Cuisine: American
Keyword: Chicken Veggie Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 417kcal

Ingredients

  • 2 medium carrot
  • 1 stalk celery
  • 1/2 medium onion
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 2 breast chicken breast
  • 1/2 cup RICE, BROWN, MEDIUM-GRAIN, RAW
  • 4 cup chicken broth, low-sodium
  • 1 teaspoon thyme, fresh
  • 1/4 cup chopped parsley, fresh
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 cup grapes
  • 4 serving Crackers, Whole-Wheat, Reduced Fat

Instructions

  • Peel and dice carrots; dice celery, chop onion, and mince garlic.
  • Heat oil in a large stock pot over medium-high heat. Add chicken and cook until browned, approximately 2-3 minutes.
  • Add all cut vegetables, rice, broth, garlic, and herbs; bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  • Remove lid. If using whole herbs, remove them now.  Remove chicken, shred, and then return to pot. Season with salt and pepper; serve with grapes and crackers.
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Nutrition

Calories: 417kcal | Carbohydrates: 60g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 403mg | Fiber: 6g | Sugar: 15g

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