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Chicken and Brown Rice Soup
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Description
Relatively easy to make, hearty, flavorful and healthy to boot. A serving of this soup is only 163 calories, with 6 grams of fat and 1 gram of fiber. It has only 8 percent of your day’s recommended level of sodium, according to NutritionData.
Ingredients
- 2 quarts Reduced Sodium Chicken Broth
- 8 ounces, weight Fresh Mushrooms, Chopped
- 2 stalks Celery, Chopped
- 2 whole Carrots, Chopped
- 1 whole Onion, Diced
- 1 cube Chicken Bouillon
- 1 Tablespoon Fresh Parsley, Chopped
- 1 clove Garlic, Minced
- 1 teaspoon Fresh Thyme, Minced
- ¼ cups Light Butter
- ¼ cups All-purpose Flour
- 1-¼ cup Low-fat Buttermilk
- ½ cups White Wine
- 3 cups Cooked Brown Rice
- 2 cups Boneless, Skinless Chicken Breast, Cubed
Preparation
In a large soup or stock pot, combine the first nine ingredients (broth, mushrooms, celery, carrots, onion, chicken bouillon, parsley, garlic, thyme). Bring to a boil. Reduce heat, cover and let simmer for 30 minutes.
In a Dutch oven, melt butter, slowly whisk in flour until smooth to make a roux. Gradually whisk in broth mixture and bring to a boil. Cook and stir for 2 minutes or until thickened.
Whisk in buttermilk and wine, followed by rice and chicken. Reduce heat and simmer until everything is heated through.
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