Chicken and Rice Soup
Photo by Marusa Jonas
Yield: 6 Servings
Ingredients:
- 4 cups low sodium chicken broth
- 2 cups water
- 1 pound chicken breast, skinless and boneless, cut into ½ inch chunks
- ¾ cup brown or wild rice, uncooked
- 1 cup celery, scrubbed with clean vegetable brush under running water, diced
- 2 cups carrots, scrubbed with clean vegetable brush under running water, diced
- 1 cup onions, scrubbed with clean vegetable brush under running water, diced
- 1 teaspoon ground black pepper
- 1 ½ teaspoon garlic powder
- 4 ounces reduced fat cream cheese, cubed
- 3 cups kale leaves, gently rubbed under cold running water, chopped
Directions:
- Wash hands with soap and water.
- In a large saucepan, bring broth and water to a boil.
- Add chicken, rice, celery, carrots, onions, pepper, and garlic powder. Wash hands after handling uncooked meat. Return to boil.
- Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
- Add cream cheese and kale. Stir until cream cheese is melted and cook for an additional 5 minutes.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
Source:
This recipe is provided by Iowa State University Extension and Outreach. For more resources like this, visit the Spend Smart. Eat Smart. website at ”http://spendsmart.extension.iastate.edu”. Spend Smart. Eat Smart. is a registered trademark of Iowa State University.
