Chicken Rice Soup
soups stews

Chicken Rice Soup

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

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Ingredients

10

(1 cup)

Servings

  • 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

  • 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

  • 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

  • Cover and simmer soup additional 20 minutes or until rice and vegetables are tender

  • Shred chicken and add to soup. Remove bay leaves before serving

Nutrition information (per Serving)

Reviews

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