BLACK BEAN CHICKEN RICE SOUP
This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :)
Provided by Dianes Kitchen
Categories Stocks
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
- Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
- Serve with cheese.
Nutrition Facts : Calories 328, Fat 2.5, SaturatedFat 0.6, Cholesterol 37.8, Sodium 1376.5, Carbohydrate 52.2, Fiber 12.4, Sugar 5, Protein 25.3
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