Chicken and Brown Rice Soup

Chicken and Brown Rice Soup

Rated:
Recipe Rating: 3.35561
Serves 8
To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.
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, 20mg cholesterol, 200mg sodium, 17g carbohydrates, (3 g dietary fiber, 3g sugar), 11g protein.
Special Diets: 

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. See our Terms of Service.