The famous music composer Ludwid van Beethoven once said, “Only the pure in heart can make a good soup”. On this particular day I must have been pure of heart as I was able to pull off a solid Brown Rice and Chicken Soup. No point in eating out of a can when you can make your own food in a manner that improves health and nutrition.
The ingredients of this soup are low in fat while still packed full of helpful nutrients. Chicken is loaded with protein that improves bone strength, improves metabolism, and enhances skin health (1). Brown rice is equally beneficial as it contains fiber, encourages weight loss, and is a natural anti-oxidant that removes pollution from the body (2).
I would suggest using lean white meat chicken but either type will work fine. In my case, I had left over rotisserie chicken and it was going to become bad unless promptly put into sandwiches or used up in some other way. A few slices of dark meat may have made its way into the recipe.
The soup is around 120 calories per serving with 19 grams of protein. Nutritional stats can be found HERE.
-3 cups cubed chicken
-1 cup brown rice
-1/4 cup onions,
-2 garlic cloves
-3 cups mixed vegetables
-8 cups chicken broth
-Sautee the onions and garlic.
-Put in all of the ingredients except the vegetables.
-Bring to a boil and simmer for 30 minutes.
-Add the vegetables and simmer for 10 minutes.