Monday, June 27, 2011

Chicken rice soup with roasted tomatoes and kidney beans

Here's a quick soup that I prepared at work this morning:

I diced 3 grilled chicken breasts, then added 2 cups cooked rice, 1 (30-oz) can drained & rinced kidney beans, 6 stalks broccoli (chopped), 1 (8-oz) can tomato sauce and dried thyme to 2 quarts chicken stock. After bring the soup to a simmer, I added 6 roasted tomatoes (cut into 6ths).

Makes about 3 quarts.

Sent from my Samsung Captivate(tm) on AT&T

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