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Chicken and Rice Soup

Categories: Make ahead
Type: Soups and Stews

Chicken and rice soup is perfect for a cold day. It'll warm you up from the inside out!

Serves: Serves: 8


  • 10 1/2 cups nonfat chicken broth
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • 4 cups frozen mixed vegetables
  • 2 cups uncooked rice
  • 4 cups cubed, cooked, low-fat chicken
  • 28-ounce can diced tomatoes with roasted garlic, undrained

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  1. In a large soup pot or Dutch oven, combine chicken broth, rosemary and pepper; bring to a boil over high heat.
  2. Add mixed vegetables and rice; cover and simmer over low heat 12 to 15 minutes, until rice is tender.
  3. Stir in chicken and tomatoes; cook over medium-high heat 5 to 10 minutes, until completely heated through.
  • Beyond garlic breath, the benefits of garlic are great. The complex mixture of chemicals that make up garlic display antiviral, antibacterial, anticancer, anti-blood clotting, decongestive, cholesterol-reducing and immunity-boosting properties.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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