6 Easy Dinner Recipes, #3
You should really make this awesome soup tonight! This soup is very healthy, lean – and also easy on your wallet! It’s perfect for those days when you have leftover chicken from last night’s dinner. If you don’t have leftover chicken, you can use rotisserie chicken. Or boil some chicken breast pieces in a pot of water, until they are no longer pink. Then just shred them (the easiest way is to use 2 forks) and, voila! You’re good to go.
My little picky eater isn’t too fond of soups, but this is a recipe he always enjoys. The last time I made this, he had three helpings!
This is also a great recipe for anyone who would like to lose a couple of pounds. Make sure you’re using low-sodium chicken stock!
1 tablespoon Bertolli extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped
2 celery ribs, cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth
1 cup of water
1 cup long grain white rice
2 cups shredded cooked chicken (can use rotisserie chicken)
Kosher salt and freshly ground black pepper, to taste
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.
USE THE RED NEXT PAGE LINK BELOW FOR #2 OF OUR 6 EASY DINNER RECIPES
Quick tip: Use turkey instead of chicken, if you’d like.