Chicken, Rice, and Vegetable Soup

Ingredients and Weight:

• Chicken breasts (2 lbs)
• Carrots (1 lb)
• Celery (1 lb)
• Onions (1 lb)
• Rice (1 cup)
• Chicken broth (6 cups)
• Potatoes (1 lb)
• Corn (1 can, 15 oz)
• Peas (1 can, 15 oz)
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cut the chicken breasts into bite-sized pieces.
2. Chop the carrots, celery, and onions.
3. Sauté the chicken in olive oil until browned.
4. Add the vegetables and sauté for 5 minutes.
5. Add the rice and stir to coat.
6. Add the chicken broth and bring to a boil.
7. Reduce heat and simmer for 30 minutes, or until the rice is tender.
8. Stir in the potatoes, corn, and peas.
9. Season with salt and pepper to taste.
10. Simmer for an additional 15 minutes, or until the vegetables are tender.

Nutritional Information:

• Calories: 250 per serving
• Protein: 15 grams
• Carbohydrates: 30 grams
• Fat: 10 grams

Dish Characteristics:

• Savory and comforting
• Rich in vegetables and protein
• Perfect for a cold winter day or a light meal

User Comments:

• "This soup is so flavorful and satisfying. The chicken is tender and the vegetables are perfectly cooked."
• "I love the addition of rice, it makes the soup more filling."
• "This is my go-to soup recipe when I'm feeling under the weather. It's always comforting and delicious."

Special Precautions and Tips:

• Use boneless, skinless chicken breasts for a healthier option.
• If you don't have chicken broth, you can use water and add 1/2 cup of chicken bouillon granules.
• Add any other vegetables you like, such as green beans, broccoli, or zucchini.
• Let the soup cool slightly before serving to avoid burning your mouth.