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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it, notes Gwen Shawley of El Mirage, Arizona. It's a great way to cut back on calories and fat. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 large onion, chopped |
1 large green pepper, chopped |
2 celery ribs, chopped |
3 green onions, chopped |
2 teaspoons canola oil |
3 garlic cloves, minced |
2 cups water |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 cups cooked brown rice |
2 cups cubed cooked chicken breast |
1 can (14-1/2 ounces) diced tomatoes |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 bay leaf |
3/4 teaspoon salt |
Directions:
1. In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf. Yield: 7 servings.
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