Chicken Vegetable and Rice Soup

INGREDIENTS:

1 1/2 pounds 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

INSTRUCTIONS:

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 layer. Don't over crowd. Cook in 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.

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