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Dinner

Summery Chicken and Rice Soup

Soup in summer? Why not, when it includes zucchini or yellow squash, plus Swiss chard or any other leafy green.

Ingredients :

    2 tablespoons extra-virgin olive oil, plus more for drizzling
    1 small onion, minced (¾ cup)
    1 tablespoon minced garlic (from 3 cloves)
    1 celery stalk, diced (½ cup)
    Kosher salt and freshly ground pepper
    ¼ cup jasmine or other white rice, rinsed and drained
    4 cups low-sodium chicken broth
    2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a ½-inch dice (3 cups)
    2 ½ cups packed torn hardy greens, such as Swiss-chard leaves or escarole
    1 ½ cups shredded cooked chicken (mix of light and dark meat)
    Grated Pecorino Romano and thinly sliced basil, for serving

Direction :

    Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
    Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.