 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | chicken broth, fat free, Health Valley | 1 2/3 | medium | Carrots, raw | 2/3 | cup, strips | celery | 1/2 | large | Onion, chopped | 3/4 | cup | brown rice | 1/4 | cup | barley | 1 | tablespoon | butter | 1 | clove | garlic minced | 1/3 | thigh, bone and skin removed | bined skinned chicken breasts |
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Steps
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Sequence
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Step
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| | 1 | In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Add salt to taste. Enjoy! |
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