Chicken, Vegetable, and Rice Soup Recipe

Ingredients

  • 1 cup torn spinach leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Tablespoon minced fresh thyme
  • ½ cup chopped green onions (green and white parts)
  • 1/3 cup uncooked long-grain white rice
  • ¼ teaspoon cayenne
  • 3 bay leaves
  • + 14 more ingredients
    • 4 sprigs fresh parsley
    • ½ cup seeded and chopped plum tomatoes
    • 2 quarts chicken stock or canned low-sodium chicken broth
    • ½ cup chopped yellow squash
    • ½ cup chopped zucchini
    • 1 Tablespoon minced garlic
    • ½ cup chopped celery
    • ½ cup chopped carrots
    • 1 cup chopped yellow onions
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 1 (4- to 4-½-pound chicken, cut into serving pieces
    • 2 Tablespoons olive oil
    • ½ cup dried navy beans

Put the beans into a bowl and add enough water to cover by 2 inches. Soak for 8 hours, then drain. (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes, then remove from heat and allow to stand for 1 hour. Drain.) Heat the oil in a large heavy pot or Dut...

View full recipe at SpringPad

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