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Salads - Soups - Sidedishes
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None
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| Servings |
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8
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Ingredients |
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2 lg. skinless, boneless chicken breast halves, cut in 1-inch cubes (about 1 lb.)
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1 T. vegetable oil
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2 qts. chicken broth (8 c.)
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1/2 c. uncooked brown rice
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1 lg. sweet potato, peeled and diced (about 2 c.)
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3 medium carrots, peeled and thinly sliced (1.5 c.)
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1 c. frozen cut green beans
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2 small bunches green onions, chopped (about 1 c.)
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1 T. dried dill weed
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Instructions |
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In 4- to 6-qt. Dutch oven, brown chicken in oil over medium heat until no longer pink. Remove from pan and set aside.
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Add broth to Dutch oven; bring to boiling.
Add rice.
Reduce heat and simmer, covered, 10 minutes.
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Add sweet potato and simmer, covered, 10 minutes.
Add browned chicken, carrots and green beans; simmer, covered, covered 10 minutes.
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Add green onions and dill weed. Simmer, covered, 10 minutes or until veggies and rice are tender.
Season to taste.
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Originally Submitted
1/13/2015
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You can add this Soup- Chicken Dill recipe to your own private DesktopCookbook.
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