Soup: Thyme and Chipotle Chicken Vegetable Soup


6 chicken thighs

McCormick Grill Mates Chipotle and Roasted Garlic Seasoning



Olive oil

4 organic carrots, peeled and cut into 1/2-inch rounds

6 stalks celery, cut into 1/2-inch rounds

Half of a white onion, peeled and chopped into small chunks

1 tablespoon butter

1 cup white Basmati rice, cooked

32 oz. Swanson fat free (33% less sodium) chicken stock

1/2 tsp dried thyme

1/4 tsp garlic powder


In a small saucepan, melt the butter over medium-low heat. Add the onion, thyme, and garlic powder, and saute until the onion is no longer opaque, about 5 minutes. Remove from heat.

Season the chicken with salt, pepper, and the McCormick spices. Brush with olive oil on both sides. Grill for 10 minutes on each side until chicken is browned. When cool, cut into small chunks and set aside.

In a large pot, add the chicken broth, celery, carrots, and the onion/thyme/garlic mixture. Bring to a boil over high heat. Add the grilled chopped chicken and 1 cup cooked white rice. Let cook for 2-3 minutes over high heat, then reduce and simmer for another 5 minutes. Remove from heat. The vegetables will not be soggy, and the rice will still be chewy.


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