Chicken, Spinach and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 quarts c(8 cups) reduced-sodium, fat-free chicken broth or stock2 cups fresh mushooms, sliced1 cup black lentils1 chicken breast, cut into 1/4 inch cubes1 cup green beans, fresh or frozen2 cups chopped fresh spinach1 cup fresh or frozen carrots, sliced2.5 cups cooked brown rice1 tbs reduced-sodium soy sauce1 tsp thyme, dried2 tbsp parsley, dried
1. Combine chicken broth, chicken, mushrooms, lentils, green beans, carrots, soy sauce, seasonings in large stock pot.
2. Bring just to a boil, then cover and reduce heat. Let simmer for about 20 minutes, or just until lentils are soft and chicken is cooked through.
2. Add cooked brown rice and chopped spinach and stir to combine. Simmer for about five minutes more, or until the spinach is wilted and the rice is heated through.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEA_NEL_OPE.
2. Bring just to a boil, then cover and reduce heat. Let simmer for about 20 minutes, or just until lentils are soft and chicken is cooked through.
2. Add cooked brown rice and chopped spinach and stir to combine. Simmer for about five minutes more, or until the spinach is wilted and the rice is heated through.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEA_NEL_OPE.
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 0.9 g
- Cholesterol: 13.7 mg
- Sodium: 533.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.5 g
- Protein: 11.9 g