Eat It – Easy Chicken And Rice Soup

 

 

This recipe is a snap!  Chop up some vegetables or use whatever you have in the fridge (see my recipe below). Add some brown rice and a couple of other ingredients and you have a pot of easy chicken and rice soup that will last for days!!   This recipe is great for the cold months because it will warm your belly without adding extra padding. It’s gluten free, low calorie and pretty low in fat as well!!!

 

Ingredients 

 

1 1/4 cup low sodium organic chicken broth
1/4 cup water
1/4 of an onion chopped
1 cup celery, chopped
1 cup carrots, chopped
1 1/2 cups broccoli florets, chopped
1 cup cooked chicken, diced into cubes
2 cups cooked brown rice or wild rice
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste

 

Roux Mixture 

1 Tbsp butter
1 heaping Tbsp AP flour / or gluten free flour
1/2 cup half & half

 

Directions

  • Broil the water, and broth.  Once the mixture has heated up, add the vegetables and let cook for 5 minutes until the vegetables turn a bright color.  Turn the broth down to a simmer.
  • Add cooked chicken and cooked brown rice (or cooked wild rice)

 

While the soup is simmering, make the roux for the soup.  

  • Using a sauce pan, add the tablespoon of butter and melt over medium heat.    (*I used olive oil instead)
  • Add a heaping tablespoon of flour (or gluten free flour)
  • Whisk the mixture until the roux starts to pull from the sides of the pan (being careful not to burn the mixture)
  • Add the Half and Half  to the roux and continue mixing until it’s completely combined.
  • Put it back on the heat for about 2 minutes until the mixture begin to thicken.
  • Once the mixture has thickened, add it to the pot of broth, veggies, chicken and rice, stir and enjoy!!!
   * NOTE:  This recipe was great on the day of consumption BUT it was even better the next day (As with most soups)!!

 

Calorie Break Down For Easy Chicken and Rice Soup  

 

*  Note:  A 1/4 of a cup of this soup is a pretty big serving!!!

  • Servings 4
  • Calories:  309
  • Fat: 12 grams 
  • Carbs:  29.4
  • Protein 25.9 

* This  could also be an easy crock pot recipe but you would have to add the vegetables into the soup later so they  didn’t become mush.

 

LOVE, LOVE, LOVE this recipe.  It’s worth every minute.  If you ‘d like to cut down the calories and fat, substitute the half and half (which isn’t actually that bad) for low fat milk.   If you try it and you love it, then share this easy chicken and rice soup recipe with your friends and family!!

 

“We Love Helping You, One Tip at a Time”

Adria

 

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