1 cup dried brown rice, I like Basmati brown, see shopping
1 (48 ounce) container Swanson’s reduced-sodium chicken broth
1 (32-oz) container Swanson’s reduced-sodium chicken broth
3 cups zucchini, sliced
2 cups carrots, sliced or chopped
2 cups celery, sliced
2 cups leeks, sliced or 1 cup onions, chopped
1 teaspoon dried thyme
1 teaspoon dried sage
Fresh ground pepper, to taste
3 cups (~12 ounces) cooked chicken breasts, diced
1. Prepare the rice according to package directions, in its
own pot. Do not cook in the soup.
2. While the rice is cooking, prepare the soup. In a large
pot, add all chicken broth. Bring to a boil. Stir in all the
vegetables, sage, thyme and pepper. Bring back to a boil,
turn down to a simmer and cook uncovered for 15 minutes. Stir
in cooked chicken and stir with a rubber spatula so the
zucchini doesn’t get mushy. Cook for 5 minutes more or until
chicken is heated and vegetables are soft.
3. When rice is ready, stir into soup.
4. This soup freezes great.
Makes 14 cups total: 7 large main course servings (2-cups
for a 2 cup serving