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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âThis was one of the things I ate on my healthy-heart diet and I lost 67 pounds in six months. It's a very light and tasty chicken soup. I hope you like it.â Deborah Mitchell - Clarksville, Indiana Ingredients:
1/4 pound boneless skinless chicken breast, cut into small pieces |
1/4 cup chopped onion |
2 teaspoons butter |
1 cup diced red potatoes |
1 medium carrot, grated |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup water |
1/4 teaspoon pepper |
2 tablespoons uncooked minute® white rice |
1/8 teaspoon salt |
Directions:
1. In a small nonstick saucepan, saute chicken and onion in butter until chicken is no longer pink. Stir in the potatoes, carrot, broth, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. Return to a boil; stir in rice and salt. Remove from the heat. Cover and let stand for 5 minutes or until rice is tender. Yield: 2 servings.
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