Chicken and Rice Soup

By smleonard

Ingredients

• 2 carrots, peeled
• 1 stalk celery
• 1 small onion, peeled
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon sweet paprika
• 1/4 cup short-grain white rice
• 1 quart water
• 1 quart low-fat reduced-sodium chicken broth
• 2 skinless chicken breasts on the bone
• 1 cup cauliflower puree
• 1/2 cup carrot puree
• 1 tablesppons cornstarch
• 2 tablespoons reduced-fat cream cheese, at room temperature
• 1/4 cup freshly squeezed lemon juice

Details

Servings 8
Preparation time 30mins
Cooking time 85mins

Preparation

Step 1

1) Finely chop the carrots, celery and onion by hand or in a food processor. Heat the olive oil in a large stockpot over medium high heat. Add the chopped vegetables, pepper, and paprika. Cook until the vegetables soften but do not brown, 6 to 8 minutes. Add the rice and cook 1 to 2 minutes more, until the ends of the rice turn translucent.

2) Add the water and broth and bring to a boil. Add the chicken and cover. Turn off the heat and let the chicken cook in the hot water until it is no longer pink at the bone, 25 to 30 minutes. Once the chicken has cooked through, remove the meat from the bone, shred it and return it to the pot.

3) Stir the purees into the soup. In a small bowl, mash the cornstarch into the cream cheese. Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone.

4) Stir the soup and cream-cheese mixture back into the pot and warm through if necessary. Stir in the lemon juice just before serving.