Want a savory chicken and rice soup? Add flavor to your chicken soup recipe with Zatarain’s Blackened Chicken with Yellow Rice. Make some extra and freeze it for a cold, rainy day.
10m
PREP TIME
40m
COOK TIME
150
CALORIES
11
INGREDIENTS
Servings: 10 (1 cup)
Ingredients
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts
- 1 cup chopped onion
- 4 1/2 cups water
- 4 cups reduced-sodium chicken broth
- 1/2 teaspoon minced garlic
- 1/4 teaspoon thyme leaves
- 2 bay leaves
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1 package Zatarain's® Yellow Rice Mix
INSTRUCTIONS
- 1 Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside
- 2 Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool
- 3 Cover and simmer soup additional 20 minutes or until rice and vegetables are tender
- 4 Shred chicken and add to soup. Remove bay leaves before serving
