CHICKEN AND BROWN RICE SOUP
When there is snow up to your elbows, try this simple but hearty soup. The brown rice makes it a stick-to-your-ribs meal. Great with hot crusty peasant bread.
Provided by Aroostook
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
- Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
- Place brown rice in another sauce pan and simmer covered for 45 minutes.
- To assemble soup: Remove chicken from stock and debone.
- Cut chicken into 1 inch pieces.
- Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
- Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
- Stir well.
- Add frozen peas at the last minute.
- Serve with hot crusty bread.
Nutrition Facts : Calories 407.3, Fat 10, SaturatedFat 2.8, Cholesterol 51.8, Sodium 357.3, Carbohydrate 52.8, Fiber 4.9, Sugar 9, Protein 25.8
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