By Noreen Doll.
Zesty Chicken Rice Soup is a flavorful soup that isn’t made with the usual mixed vegetables.
This soup calls for bell peppers as an unusual ingredient.
You can use more or less of the ingredients in this recipe, according to how you like it. We don’t make it exactly the same way each time we prepare a batch.
And it’s always delicious, no matter how you fix it.
Zesty Chicken Rice Soup, Gluten Free
3 Chicken Breasts, cooked and cubed (or equivalent)
2 Onions, diced
2 Garlic Cloves, minced
3 to 4 Cups Brown Rice, cooked
2 Quarts Chicken Broth
Red, Green and Yellow Bell Peppers, 1/2 bag frozen
1 Cup Peas
1 Cup Carrots, shredded or diced small
1/4 Teaspoon Cayenne Pepper, Optional to Taste
Salt and Pepper
1. Pour the broth into a large pot.
2. Add the cubed chicken, onions, garlic, peppers, peas and carrots.
3. Add the cooked rice.
4. Add the parsley, celery salt, cayenne pepper, and salt and pepper to the soup. Add as much or as little of each to taste.
Bring to a boil and simmer for about 30 minutes to allow flavors to blend.
Use cayenne pepper sparingly, as it can be quite spicy.
Serve in a bowl or soup mug.
Top with a handful of sliced green onions.
You can use chicken bouillon cubes and water to replace the chicken broth.
We make large batches of rice and freeze the extra, so we always have cooked rice to add to soups and casseroles whenever we need it.