Chicken Rice Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken | |
| 1/2 lb. boneless skinless chicken breasts, cut into cubes | |
| ½ cup white rice | |
| 2 tablespoons olive oil | |
| 2 tablespoons all-purpose flour | |
| ½ cup. carrot | Washed, peeled, and sliced |
| ½ cup onions | Washed, peeled and diced |
| ½ cup celery stalks | Washed and chopped |
| ½ cup potatoes | Washed, peeled, and diced |
| 1 tablespoon parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, heat oil. Add chicken and for 5-10 minutes until no longer pink. Add the flour. Mix well. | |
| 2 | Add the broth, onions, carrots, celery, parsley and potatoes. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes. Add rice and cook until tender. (about 20 minutes). Serve hot. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
