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Chicken & Rice Soup
- low-sodium chicken broth 4 cups (32 fl oz/1 l)
- long-grain white rice 1/3 cup (21/2 oz/75 g)
- skinless, boneless chicken breast halves 2
- carrot 1, peeled and diced
- celery 1 stalk, diced
- frozen peas 1 cup (5 oz/155 g)
- garlic 1 clove, sliced
- thyme, dill, or parsley 1/2 teaspoon dried or 1 teaspoon minced fresh
- salt and ground pepper
- fresh lemon juice (optional)
Directions:View on Epicurious
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