Cattle Kings' Ranch Hand Chicken Soup
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | cups |
chicken broth
strong |
|
2 | tablespoons |
olive oil
|
|
½ | cup |
carrots
chopped |
|
½ | cup |
celery
chopped |
|
½ | cup |
red onion
chopped |
|
½ | cup |
zucchini
chopped |
|
½ | cup |
yellow summer squash
chopped |
* |
1 | cup |
rice
cooked |
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
o taste |
* |
4 | sprigs |
cilantro
chopped, leaves for garnish |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.4 | l |
chicken broth
strong |
|
3E+1 | ml |
olive oil
|
|
118 | ml |
carrots
chopped |
|
118 | ml |
celery
chopped |
|
118 | ml |
red onion
chopped |
|
118 | ml |
zucchini
chopped |
|
118 | ml |
yellow summer squash
chopped |
* |
237 | ml |
rice
cooked |
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
o taste |
* |
4 | sprigs |
cilantro
chopped, leaves for garnish |
Directions
Bring stock to a boil in a large pot.
In a separate large pot, heat oil and sauté carrots, celery, onion, zucchini and yellow squash.
Add boiling stock to vegetables, then stir in rice; season with salt and pepper.
Ladle into bowls and top with cilantro.