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Chicken and Rice Soup

Serves: 6

Ingredients

  • 2 chicken breasts
  • 1 cup onion, finely diced
  • ½ cup carrots, finely sliced
  • 1 rib celery, sliced
  • 1 garlic clove, minced
  • 8 cups chicken broth
  • 2 tsp. chili powder
  • 1 cup dry white basmati rice
  • 1 yellow squash, halved and sliced
  • ½ zucchini, sliced
  • 2 small tomatoes, diced

Tools

Instructions

Preheat Skillet on medium-high heat. Sprinkle water droplets into Skillet; when droplets bead and dance across the surface, add the chicken breasts, sear for 5 minutes and then flip over. Cover with lid and turn valve to the Steam-Seal position. Cook for 6-8 minutes. Once chicken is cooked, shred it and set aside.

Preheat Casserole on medium-high heat. Sprinkle water droplets into Casserole; when droplets bead and dance across the surface, add onion, carrots, celery and garlic; sauté until onions are clear. Add broth, chili powder and rice. Cover with lid and turn valve to the Steam Whistle position. When the whistle sounds, turn valve to Steam-Seal position, reduce heat to medium-low and cook for 8 minutes. Add squash, zucchini and shredded chicken. Cover and turn valve to the Steam Release position, continue to cook until rice is tender, about 5 minutes. Add tomatoes and serve.

Chicken and Rice Soup



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