Chicken and Rice Soup
This comforting soup stands alone as a healthy and satisfying meal.
INGREDIENTS | SERVES 6
- 3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 5½ cups chicken broth
- ¾ tablespoon thyme
- 2 cups cabbage, shredded
- 2 bay leaves
- 1 cup water
- ¾ cup long-grain brown rice
Wash chicken and pat dry. Season with salt and pepper and chop into 1″-thick pieces.
Heat 2 tablespoons oil in pan and sauté chicken pieces for 6–8 minutes, until chicken is well done. Set chicken aside for later.
Heat remaining oil in a large pot, and sauté onion and garlic over medium heat until translucent. Add celery and carrot to pot and cook for 5 minutes.
Add chicken broth, thyme, cooked chicken, cabbage, bay leaves, water, and rice to the pot. Simmer soup for 30 minutes or until rice is completely cooked. Remove bay leaves before serving.
PER SERVING: Calories: 263 | GI: Low | Carbohydrates: 19g | Protein: 24g | Fat: 10g
Chicken and rice soup is a classic American comfort food. Egg noodles have been replaced with brown rice and high-glycemic veggies have been omitted to keep the soup low on the glycemic index and extremely flavorful. This is a guilt-free meal!