CHICKEN AND BROWN RICE SOUP WITH MUSHROOMS
Posted by:
Admin
on
6/23/2010
Serves 6
This recipe is a great way to stretch your Rand at the grocery store and satisfy a crowd at the same time. When a cold or flu hits your house, this tasty soup nurses little ones back to healthy with whole grain nutrition, too.
Ingredients
1 tablespoon olive oil
1 packet mushrooms, sliced
1 cup chopped onion
6 cups low-sodium chicken broth
500g boneless skinless chicken breasts or thighs, cut into 25mm cubes
3/4 cup brown rice
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste
Method
Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
|