Chicken and Rice Soup

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

3 Tbsp unsalted butter

3 medium carrots (peeled and chopped)

2 stalks celery (chopped)

1 medium to large yellow onion (peeled and chopped)

1 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp paprika

1 dried bay leaf

8 cups reduced sodium chicken stock (64 oz stock, broth can be used as a substitute)

3 cups cooked and shredded chicken (from a rotisserie chicken, or leftover chicken)

1 1/2 cups long grain white rice

1/3 cup heavy whipping cream

minced fresh parsley (for garnish)

crusty bread (optional side)

手順

Saute vegetables

Heat a dutch oven or heavy bottomed soup pot over MED heat. Once hot, add butter and let melt.

Add carrots, celery, and onion to pot. Season with Italian seasoning, garlic powder, salt, pepper, and paprika and stir.

Cook, stirring occasionally, for 5-6 minutes, or until softened. Add bay leaf.

Add stock, chicken, and rice

Pour in chicken stock, shredded chicken, and rice. Stir well.

Bring up the soup up to a simmer, then simmer (uncovered) for 15-20 minutes, or until vegetables are soft and rice is cooked.

Stir in cream and serve

Remove bay leaf, then stir in heavy cream. Let cook a few minutes until heated through, then serve hot (garnished with fresh parsley and served alongside some bread).

栄養

• カロリー: 449 kcal
• 脂肪総量: 17 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 7 g
• トランス脂肪: 0.2 g
• コレステロール: 82 mg
• ナトリウム: 380 mg
• 炭水化物総量: 45 g
• 食物繊維: 2 g
• 糖質総量: 3 g
• タンパク質: 28 g