Garden Medley Chicken-Rice
Garden Medley Chicken-Rice
Inspired
The rich taste of this family favourite comes from:
- Delicious rice
- A broad variety of colourful vegetables (carrots, celery, green peas) simmered to perfection
- Chunky, tender pieces of chicken
- Vibrant splash of garlic.
We invite inspiration. Create your own delicious experience. Feel free to add your favourite extras: onions, green peppers, pimento, paprika, various types of mushrooms or shrimp. Perhaps even a little sherry, lime juice or garlic. One soup can become a base for delicate highlights of other favourite flavours. Any one of our soups can become your own expression by simply adding a couple of extra ingredients.
The Mexican twist: Add black beans, a spoon of tomato paste and dash of cumin to put the “ole!” in your soup.
Ingredient List
Water
Carrots
Rice
Celery
Seasoned Chicken
(White Chicken Meat, Water, Modified
Corn Starch, Salt, Sodium Phosphate)
Green Peas
Chicken Fat
Dehydrated Onions
Modified Corn Starch
Sea Salt
Potassium Chloride
Seasoning
Yeast Extract
Chicken Broth
Salt
Garlic Powder
Dehydrated Parsley
Spice
Beta-Carotene
Natural Flavour
| Nutrition Facts Per 1 cup (250 mL) | |||
|---|---|---|---|
| Amount | % Daily Value | ||
| Calories 90 | |||
| Fat 3 g | 5% | ||
| Saturated 0 g + Trans 0 g | 0 % | ||
| Cholesterol 10 mg | |||
| Sodium 620 mg | 26 % | ||
| Carbohydrate 13 g | 4 % | ||
| Fibre 1 g | 4 % | ||
| Sugars 2 g | |||
| Protein 3 g | |||
| Vitamin A | 15% | Vitamin C | 0% |
| Calcium | 2% | Iron | 4% |
Homemade Chicken and Rice Soup
00:30'
03:50’
6
Ingredients for
Chicken Broth
1 chicken (4.4 lbs)
1/2 tsp of fine salt
1/2 tsp of black pepper
Water
Ingredients for Soup
1 tbsp of canola oil
1 cup of celery, sliced
1 cup of carrots, cut into rounds
8 cups of chicken broth
1/2 cup of white rice
1/2 cup of onions, finely chopped
1 tsp of dehydrated parsley
2 tsp of sea salt
1 tsp of garlic powder
1/2 cup of cooked chicken, diced
Pepper to taste
1 tsp of carrot juice
Preparing the Chicken Broth
- Place the chicken, salt and pepper in a large saucepan and cover with cold water.
- Bring to a boil and allow to simmer on medium heat for 90 minutes or until the chicken is cooked.
- Pour the cooking juice through a strainer and allow to cool. Debone the chicken, separating the flesh from the bones. Set the chicken meat aside.
- In the same saucepan, place the chicken carcass and cooking juice. Add 10 cups of water.
- Bring to a boil and reduce the heat to medium-low. Allow to simmer for 2 hours.
- Pour the chicken broth through a strainer and allow to cool. Set aside.
Preparing the Soup
- In a large saucepan heat the oil on medium heat. Add the celery and carrots and cook for 7 minutes.
- Add the remaining ingredients except for the last one and continue cooking for approximately 15 minutes or until the rice is ready. Add the carrot juice.