DIRECTIONS
Prepare the rice according to package directions, in its own pot. Do not cook in the soup.
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.
When rice is ready, stir into soup.
This soup freezes great.
Makes 14 cups total : 7 large main course servings (2-cups each)
NUTRITION
for a 2 cup serving
253 calories
3g fat
0mg chol
25g prot
33g carbs
4g fiber
915mg sod
5g sugar
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