Alphabet Chicken and Rice Soup - new and improved!
Servings 10 cups
Ingredients
- 8 cups low sodium Chicken Broth
- about 2 cups cooked and shredded chicken rotisserie chickens work great!
- 1/2 cup letter pasta uncooked
- 1/4 cup barley uncooked
- 1/4 cup brown rice uncooked
- 1/2 cup diced carrots I just buy a bag of shredded carrots and further dice that
- 1 onion diced
- 1/2 cup broccoli slaw diced
- 2 cloves garlic minced
- 1 tsp dried parsley flakes
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/8 tsp black pepper optional
Instructions
-
Fill a large pot or dutch oven with water. Add all the ingredients into the water and bring to boil for about 10 minutes. Reduce heat to med-low and simmer for another 15-20 minutes or until the rice and veggies are tender.
-
Makes about 10 cups of soup.
Recipe Notes
If it's not "soupy" enough or if it's too savory, just add a couple more cups of water to taste.
Enjoy some on the spot and then freeze the rest because this recipe makes a lot of soup! I freeze them in 2 cup servings in my Pyrex glass conatiners.
To defrost, just place ice soup into a medium sized pan, add some chicken broth (about 1/2 cup for 2 cups frozen) and bit more salt/garlic power/parsley flakes since you are watering it down.