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Chicken and Rice Soup




Source of Recipe


chef Randal.com


List of Ingredients




½ lb. Chicken breast cut into tiny strips
4 cubes chicken bouillon
2 small carrots, thin rings ½ moon
1 small leek, thinly sliced ½ moon
1 cup frozen peas
1 cup instant rice

DRY INGREDIENTS
1 tsp. salt
¼ tsp. pepper
2 tsp. tarragon
1 tbsp. parsley

LIQUID INGREDIENTS
5 ¼ Cups water

Season the chicken with ½ tsp. of salt. Then mix the remaining seasonings together. Blend the chicken cubes with 5 cups of hot water.

3 MIN
VALVE CLOSED
1. Place the chicken with ¼ cup water into the base. Cover and cook on high heat.

7 MIN
VALVE CLOSED
2. Add the leek, carrots, rice and 3 cups of the soup mixture and stir. Cover.

5 MIN
VALVE OPEN
3. Reduce the heat to medium. Add the remaining soup mixture, stir in the seasoning, peas and rice. Cover.

FINAL INSTRUCTIONS:
Turn off heat, stir and cover (valve closed). Let stand for 2 minutes.

NUTRITIONAL FACTS
Calories 194
Protein 12.6 g
Fat 0.8 g
Carbohydrates 32.4 g
Fiber 2 g
Cholesterol 22 mg




Recipe