Chicken and Brown Rice Soup

 

Makes 18 servings (1 cup each)

 

Ingredients:

 

8 cups low-sodium chicken broth

1 teaspoon salt 

1/2 teaspoon black pepper
3 stalks celery with leaves, chopped
3 large carrots, chopped
1 medium onion, chopped
1 red bell pepper, chopped

1 tablespoon fresh garlic, minced
3 boneless, skinless chicken breasts, cooked*
2 cups brown rice, cooked

 

*Use rotisserie chicken or crock pot cooked chicken for best result.

 

Directions:

 

1. In a large pot, combine chicken broth, salt, pepper, celery, carrots, onions, bell pepper, and fresh garlic. Bring to a boil and cook until vegetables are tender.

2. Stir cooked chicken and cooked rice into vegetable mixture. Reduce heat to low and cook for another 10 minutes.

3. Serve in individual bowls.

 

 

Nutrition Information: 42 calories, 0g fat, 8g carb, 2g protein