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Chicken-Rice Soup

Source

Skinny Soups by Ruth Glick and Nancy Baggett

Ingredients

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1 onion chopped
1 clove garlic minced
2 teaspoons butter
6 cups chicken broth, homemade if possible
1 parsnip shredded
1 turnip shredded
2 carrots sliced
3 cups water
2 bay leaves
3⁄4 teaspoon thyme
1⁄2 teaspoon tarragon
1⁄4 teaspoon celery seed
1⁄4 teaspoon black pepper
1 pound shredded chicken cooked
1⁄2 cup rice uncooked

Directions ( Default | Numbered )

Saute onion and garlic in butter. Add the veggies and saute until soft. Add remaining ingredients (except chicken and rice). Simmer for 20 min. Add cooked chicken and rice. Simmer 20 minutes until rice is tender.

  1. Saute onion and garlic in butter. Add the veggies and saute until soft. Add remaining ingredients (except chicken and rice). Simmer for 20 min. Add cooked chicken and rice. Simmer 20 minutes until rice is tender.

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