Sunday, January 30, 2011

Chicken and Rice Soup

Chicken with Rice Soup

  • 4 cups of Swanson Chicken Broth
  • 1/2 tablespoon of chicken base
  • 1 cup of carrots, thinly sliced into coins
  • 1 cup of celery, sliced
  • 10 ounces of chicken breast, cut into small chunks (no need to precook)
  • 1 1/2 cups of cooked white rice
  • 1 1/2 tablespoons of fresh parsley, chopped
  • 3 tablespoons of corn starch mixed with 3 tablespoons of cold water
  • salt and pepper to taste

In a medium pot, add the chicken broth, chicken base, carrots, celery and chicken.  Bring to a boil, reduce heat, cover and simmer until veggies are fork tender.  Add the rice, parsley, salt and pepper.

Stir the corn starch and water mixture.  Return to a boil , stirring constantly for  minute.

Points Plus:  4 per cup

5 comments:

  1. I'm using chicken thighs. How much would that increase the points?

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    Replies
    1. If you are using boneless, skinless thigh meat, it won't make any difference in the Points Plus value! Enjoy!

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  2. Replies
    1. It's been a while since I made this soup. It is 4 PP per cup and, if my memory serves me correctly, I believe the recipe makes around 10 cups.

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  3. This comment has been removed by the author.

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