Chicken and Rice Soup
Need a gluten free and dairy free main course? Chicken and Rice Soup could be an awesome recipe to try. For $1.39 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 7 servings with 198 calories, 19g of protein, and 5g of fat each. This recipe from Cookin Canuck requires olive oil, Salt & Pepper, flat-leaf parsley, and yellow onion. 115 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Chicken And Rice Soup, Chicken and Rice Soup, and Chicken & Rice Soup are very similar to this recipe.
Servings: 7
Ingredients:
¾ cup brown rice (uncooked)
1 large carrot, cut into thin half-circles
1 large stalk celery, diced
¾ tsp crushed dried rosemary
1 tsp dried thyme
¼ cup minced flat-leaf parsley
3 garlic cloves, minced
¼ tsp ground pepper
5 cups low sodium chicken broth
2 tsp olive oil
1/2 tsp salt
Salt & pepper, to taste
1 lb. boneless, skinless chicken breasts
½ yellow onion, chopped
Equipment:
instant pot
cutting board
Cooking instruction summary:
Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the garlic, thyme and rosemary. Cook, stirring constantly, for 30 seconds. Pour in the chicken broth and stir to combine. Add the chicken breasts, brown rice, salt and pepper to the Instant Pot. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take the Instant Pot about 15 minutes to reach pressure. Once the time is expired, use natural release for 10 minutes, then quick release. Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.
Step by step:
1. Set the Instant Pot to
2. Saute mode.
3. Heat the olive oil, then add the onion, carrot and celery.
4. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
5. Add the garlic, thyme and rosemary. Cook, stirring constantly, for 30 seconds.
6. Pour in the chicken broth and stir to combine.
7. Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.
8. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
9. Once the time is expired, use natural release for 10 minutes, then quick release.
10. Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste.
11. Serve.
Nutrition Information:
covered percent of daily need
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