How To Make Chicken and Brown Rice Soup
This healthy rice soup is a low-calorie dish, loaded with with tender chicken, filling beans and vegetables, all simmered in savory chicken broth.
Serves:
Ingredients
- 5cupschicken broth
- 2chicken breast,halves, skinless boneless
- 1cupcelery,diced
- 1cuponion,diced
- ¼cupcarrots,diced
- ¼cupcorn
- ¼cupblack beans,drained and rinsed
- 1tspdried sage
- 1tspground black pepper
- 1tspsalt
- 1bay leaf
- ¾cupbrown rice
Instructions
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Bring the chicken broth to a boil in a large pot, then cook the chicken breasts in the boiling water for about 20 minutes until no longer pink in the center.
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Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
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Stir the shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook for about about 20 minutes until vegetables are slightly softened and the flavors of the soup have blended.
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Add the brown rice to soup and simmer for about 1 hour until rice is tender.
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Serve warm and enjoy!
Nutrition
- Calories: 184.55kcal
- Fat: 5.22g
- Saturated Fat: 1.44g
- Trans Fat: 0.04g
- Monounsaturated Fat: 2.20g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 21.11g
- Fiber: 1.93g
- Sugar: 3.19g
- Protein: 12.82g
- Cholesterol: 25.87mg
- Sodium: 438.32mg
- Calcium: 29.71mg
- Potassium: 386.01mg
- Iron: 1.16mg
- Vitamin A: 38.02µg
- Vitamin C: 2.21mg
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