Monday, May 03, 2010

Tasty Soup

Today has been a weird day; I needed a little something for dinner.  I shredded a whole chicken last night--I knew I was going to use it to make dinner--but I changed my mind from tacos to soup once I realized I just needed a little comfort food.  I found this recipe in the archives from Something Extra Magazine.  Everything is always so good in that little grocery store freebie.

It turned out great.  It's a nice way to use leftover rotisserie chicken, or in my case, the whole chicken I poached last night.  Light, fresh, and herby.  The brown rice gives it a nice, filling quality.  I think it will reheat well too.

Chicken and Brown Rice Soup

32 oz low-sodium chicken broth
1 (14.5-oz.) can diced tomatoes
1 clove garlic, minced
1 tsp oregano
1 cup mirepoix (1/2 cup diced onion, 1/4 cup diced carrot, 1/4 cup diced celery)
1 cup cooked brown rice
1 tsp herbes de Provence
2-2 1/2 cups shredded cooked chicken

Before you cook the soup
Cook brown rice according to package directions.
Cook chicken or shred rotisserie chicken meat.

Prep Time: 10 minutes Cook Time: 30 minutes

Combine broth, tomatoes, garlic, oregano and mirepoix in a medium pan. Bring to a boil; add herbes and stir. Reduce heat to medium and simmer, covered, for 15-20 minutes or until rice and vegetables are cooked. Add chicken and rice and simmer for 5-10 minutes more.

Serves 4

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