Chicken Rice Soup
This quick and hearty soup will feed your body and soul.
- Servings: Makes 4 servings
- Prep Time: 15 minutes
- Total time: Total time 30 minutes
Ingredients
- 4 cups low sodium chicken broth
- 1 teaspoon thyme
- 1 quart water (if using store bought broth)
- 4 skinless boneless 1/2 chicken breasts (total weight 1 lb) cut into bite sized pieces
- 2 medium carrots chopped
- 1 onion chopped finely
- 1 stalk celery chopped
- 2 cups cooked brown rice
- 1/2 cup Italian parsley
- 1 teaspoon rosemary
Method
- In large pot combine broth, water and chicken and bring to a boil. Add carrots, onion, celery, parsley, rosemary and thyme.
- Reduce heat to a simmer and cook for 10 minutes.
- Add cooked brown rice and salt. Once the soup returns to a simmer it is ready to serve.
Notes
- Add 20 minutes if you do not have cooked brown rice.
- Round out with 2 cups of mixed greens drizzled with 1 teaspooon olive oil and a splash of balsamic vinegar.
Nutrients
- 290 Calories
- 32g Protein
- 33g Carbohydrate
- 4g Dietary Fiber
- 2g Fat
- 0.6g Saturated Fat
- 66mg Cholesterol
- 73mg Calcium
- 750mg Sodium