Name: Chicken vegetable soup with rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/3 cup white rice, already cooked; 1/2 medium zucchini, diced; 3/4 medium carrot, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp avocado oil; 2 cups reduced-sodium chicken broth; 1/2 tsp black pepper

Nutrition

Per serving

485 calories

Protein: 38g; 32% of calories
Carbs: 64g; 53% of calories
Fat: 8g; 15% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Heat the avocado oil in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes until starting to soften.
Add the chicken pieces to the pot. Season with half the pepper. Cook for 5 minutes, stirring occasionally, until the chicken is browned on all sides.
Stir in the zucchini and garlic. Cook for 2 minutes more until the garlic is fragrant and the zucchini begins to soften.
Pour the chicken broth into the pot, scraping the bottom to release any browned bits. Bring to a gentle simmer and cook for 8 minutes until the vegetables are tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Stir the cooked rice and the remaining pepper into the pot. Heat for 1 minute until the rice is hot and well combined, then ladle the soup into a bowl.

Nutrition

Ingredients

Instructions

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