Hearty Chicken and Rice Soup by RICARDO
Prep Time
Cooking Mode
6 cups (1.5 litres) cup chicken broth
3 carrots, sliced into thin rounds
2 celery stalks, sliced
⅓ cup (70 g) cup parboiled rice
2 tsp tsp paprika
2 cups (340 g) cup chopped cooked chicken
2 cups (50 g) cup arugula, chopped
2 tsp (10 ml) tsp store-bought or homemade herbes salées
6 cups (1.5 litres) cup chicken broth
3 carrots, sliced into thin rounds
2 celery stalks, sliced
⅓ cup (70 g) cup parboiled rice
2 tsp tsp paprika
2 cups (340 g) cup chopped cooked chicken
2 cups (50 g) cup arugula, chopped
2 tsp (10 ml) tsp store-bought or homemade herbes salées
Directions
1In a large pot, bring the broth to a boil. Add the carrots, celery, rice and paprika. Let simmer for 20 minutes or until the vegetables and rice are tender.
2Add the remaining ingredients and continue cooking for 5 minutes. Season with pepper and serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note