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Print This Italian Chicken Rice Soup Recipe

Italian Chicken Rice Soup Recipe

Chicken and rice soup made Italian style. I used the McCormick Italian Seasoning, a mastering blend of marjoram, thyme, rosemary, savory, sage, oregano, and basil. Combined with sauted vegetables for a delectable soul warming soup. Whenever possible I try to use the organic version of the ingredients in all I cook. There is nothing better than cooking up a healthy, hearty meal for your family.

Italian Chicken and Rice Soup Recipe

3 chicken thighs, boneless and skinless
6 cups water
1 large onion, chopped
1 large red bell pepper
3 stalks celery, sliced thin
3 large beets, sliced thin
1 tablespoon McCormick Italian Seasoning
1 cup zucchini, chopped
1 cup broccoli heads
1/2 cup rice, uncooked
Salt and pepper to taste


Recipe Cooking Time: – 75 minutes
Pan Type: large chicken soup pot

Chicken Rice Soup Directions

In large soup pot combine chicken and water.
Cook 20 – 30 minutes or until chicken is tender.
Remove chicken from pan.
Put on cutting board to cool and cut into bite size pieces.
In a seperate pan saute the sliced beets, chopped onion, sliced red pepper, sliced celery, chopped zucchini, broccoli and seasonings.
When vegetables are tender and cooked, add to the chicken stock along with the chicken pieces and rice.
Bring soup to a boil.
Reduce heat, cover and simmer until rice is cooked, about 35 minutes.
Add salt if desired.
Serve chicken rice soup with your favorite crackers.

Free Recipe Serves: 6 – 8

Nutrition Facts
Serving Size 315 g
Calories 114
Calories from Fat 14
Total Fat 1.6g 2%
Trans Fat 0.0g Cholesterol 16mg 5%
Sodium 61mg 3%
Total Carbohydrates 17.7g 6%
Dietary Fiber 2.3g 9%
Sugars 5.2g
Protein 7.4g
Vitamin A 16% Vitamin C 70% Calcium 3% Iron 7%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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