A low calorie soup that's easy to make.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.

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  • Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

Nutrition Facts

101 calories; 1.2 g total fat; 14 mg cholesterol; 759 mg sodium. 15.4 g carbohydrates; 6.8 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2014
We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults if eating it as a meal. Read More
(11)

Most helpful critical review

Rating: 3 stars
09/18/2014
35 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2014
We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults if eating it as a meal. Read More
(11)
Rating: 5 stars
03/23/2014
We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults if eating it as a meal. Read More
(11)
Rating: 5 stars
11/14/2013
This recipe was great. It was simple and it doubled well. The only change I made was to replace the carrots with diced acorn squash. It's what I had in the kitchen and it worked really well. Very yummy! Read More
(9)
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Rating: 5 stars
08/31/2014
Excellent! Broth was flavorful and balanced. Good balance of veggies rice and chicken. As other have mentioned the liquid volume seemed low once done. I added extra chicken broth and water during the course of the cook time to compensate which worked out fine. This is a total repeat! Will probably double the broth amounts and keep the solids the same for the next go 'round. Read More
(9)
Rating: 5 stars
02/11/2014
Loved this. It's the kind of recipe that allows you to play with amounts as long as you have the basics. I added 6-7 cups of broth and increased the beans to a can and also used a bag of frozen brown rice that I microwaved which then allowed me to eat the soup sooner. I went heavier on the sage and added 2 bay leaves. I wanted to take a picture to post but was too hungry. So good on a winter's night. Read More
(6)
Rating: 5 stars
01/27/2015
My daughter and I made this for the first time last night. We loved making it together as it was so simple and fun. It was definitely a hit and we will make it again. All of the flavors married so well together. Our kitchen really smelled good too. krismariev Read More
(4)
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Rating: 5 stars
11/16/2015
This soup was so good! All four my kids (and hubby!) asked for numerous servings and even asked if I could make it again tomorrow night! I used nine cups of broth three chicken breasts a whole can of corn and beans and forgot the bay leaf. It also did not take as long as the recipe says because I cooked the chicken and veggies together from the beginning. Read More
(4)
Rating: 5 stars
01/24/2015
Very good easy soup! Read More
(2)
Rating: 4 stars
07/31/2017
This soup was really good. A great way to use up some leftovers. I used leftover roasted chicken grilled corn and leftover rice instead. I sautéed the onions carrots and celery first then I added in my chicken broth roasted chicken and remaining ingredients. The sage gives it a nice flavor. The soup does need more broth than stated in the recipe and next time I make this I will bump the broth up to 7-8 cups. Read More
(2)
Rating: 4 stars
06/19/2015
I've made this soup twice. The first time I made it exactly as written. While it was good there was not enough broth for my taste and 1 teaspoon of pepper was way too much! The second time I made it I used 2 quarts of chicken broth omitted the pepper altogether and substituted quinoa for the rice. What a great soup! I will definitely be making this again. Read More
(2)
Rating: 3 stars
09/18/2014