Chicken Vegetable and Rice Soup

Chicken Vegetable and Rice Soup


1 1/2 pound boneless skinless chicken thighs
1 cup diced carrots
1 cup chopped celery
1 cup chopped green beans
1 cup chopped onion
3/4 cup corn kernels
1 tablespoon chopped garlic
3/4 rounded teaspoon salt, divided
1/2 rounded teaspoon black pepper, divided
3/4 rounded teaspoon onion powder, divided
3/4 rounded teaspoon garlic powder, divided
1 heaping teaspoon Italian seasoning
2 1/2 teaspoons sodium free chicken bouillon 
7 cups reduced sodium chicken broth
1 cup uncooked rice
olive or canola oil for sautéing 


Cut chicken into 1/2-inch bite size pieces. Season with 1/4 teaspoon each of salt, pepper, onion powder and garlic powder. Pour enough oil to cover the bottom of a preheated large saucepan on medium high heat. Add chicken in a single laye. Don't over crowd. Cook in two batches if necessary. Cook for 5 to 7 minutes, stirring occasionally to evenly brown. Reduce heat slightly if chicken chars while cooking.

Transfer chicken to a plate. Add enough oil to cover the bottom pan. Repeat cooking the remaining chicken, if any. Transfer to a plate. Set aside

Return pan to stovetop and reduce heat to medium. Add carrots. Cover and cook 4 minutes, stirring a couple times. Add celery, green beans, and onions. Cover and cook 2 minutes. Add garlic, spices and Italian seasoning. Cover and cook 2 minutes. 

Add broth and bring to a boil. Stir in rice. Bring back to a boil. Reduce heat to medium low. Simmer for 20 minutes, stirring occasionally. Add chicken. Simmer for 5 minutes or until rice is tender. Adjust seasoning to taste. 

Makes 4 to 6 servings.