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Chicken Vegetable Soup
Ingredients
2 tablespoons
olive oil
1
onion
2 large
carrots
2
celery stalks
1 teaspoon
salt
½ teaspoon
black pepper
2
garlic cloves
1 ½ pounds
boneless skinless chicken breast
1 ½ teaspoon
dried thyme
8 cups
water
½ cup
short grain rice
2
roma tomatoes
1 small
zucchini
2 tablespoons
chopped fresh dill
2 tablespoons
lemon juice
Instructions
1
Move the vegetables to the sides for the pot, add the chicken breasts in the middle and season with salt, pepper and thyme. Cook undisturbed for 5 minutes, then flip the chicken to the other side and add the water. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
2
Remove the chicken to a cutting board and cut into small cubes. Return the chicken back to the soup along with the rice, tomatoes and zucchini. Continue to cook the soup uncovered over medium-low heat until the rice is tender and the broth is reduced, about 30 minutes. Remove from the heat and stir in the dill and lemon juice.
Notes
Nutrition Facts
(per serving)
Calories:
280 calories
Servings:
6 servings
Carbohydrates:
30 g
Fat:
10 g
Fiber:
2 g
Protein:
27 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
1 hrs 7 mins
Total:
1 hrs 22 mins