Chicken and Brown Rice Soup
Serves 8
Time 1 hr
To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.
Special Diets:
Ingredients
- 8 cups low-sodium chicken broth, divided
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup long-grain brown rice
- 1 small chicken breast, cut into 1/2-inch cubes
- 1 bay leaf
- 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced
Method
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.
Add onion, carrots and celery and cook until onion is translucent, stirring occasionally, about 8 minutes.
Add remaining 7 1/2 cups broth, 2 cups water, rice, chicken and bay leaf.
Bring to a boil. Reduce heat to a simmer, cover and cook until rice is tender and chicken is cooked through, about 35 minutes.
Stir in kale, and continue cooking just until kale is wilted and tender, 3 to 5 minutes.
Nutritional Info:
Per serving: 130 calories (20 from fat), 2.5g total fat, 0g saturated fat, 20mg cholesterol, 200mg sodium, 17g carbohydrates (3g dietary fiber, 3g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 cups low-sodium chicken broth, divided
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup long-grain brown rice
- 1 small chicken breast, cut into 1/2-inch cubes
- 1 bay leaf
- 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced