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.
Ingredients:
-3 cups cubed chicken
-1 cup brown rice
-1/4 cup onions,
-2 garlic cloves
-3 cups mixed vegetables
-8 cups chicken broth
Directions:
-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.
