Soup: Thyme and Chipotle Chicken Vegetable Soup

Ingredients:

6 chicken thighs

McCormick Grill Mates Chipotle and Roasted Garlic Seasoning

Salt

Pepper

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

Directions:

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s