Chicken Rice Soup

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

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

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