Chicken and Brown Rice Soup

4.7
(51)

A low calorie soup that's easy to make.

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Prep Time:
15 mins
Cook Time:
1 hrs 40 mins
Total Time:
1 hrs 55 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 5 cups chicken broth

  • 2 skinless, boneless chicken breast halves

  • 1 cup diced celery

  • 1 cup diced onion

  • ¼ cup diced carrots

  • ¼ cup corn

  • ¼ cup drained and rinsed black beans

  • 1 teaspoon dried sage

  • 1 teaspoon ground black pepper

  • 1 teaspoon salt

  • 1 bay leaf

  • ¾ cup brown rice

Directions

  1. 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.

  2. 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 (per serving)

101 Calories
1g Fat
15g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 101
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 14mg 5%
Sodium 759mg 33%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 7g
Vitamin C 2mg 12%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 164mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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