Chicken Soup With Rice & Hidden Navy Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 pounds skinless chicken breast (about 3 halves) cooked and diced2 tbs olive oil1 C carrots, diced1 C celery, diced1 C onion, diced 1 C brown rice (or brown/wild rice mix)32 oz low-sodium chicken broth1 15.5 oz can navy or other white beans, drained & rinsed1 C water (more if thinner soup is desired)salt & pepper to taste
In a large soup pot, sautee carrots, celery, and onions in olive oil until soft, about 5 minutes.
Add chicken, rice, and broth.
In a blender, puree or liquefy navy beans and 1 C water. Add to pot.
Bring to a boil. Cover and simmer about 40 minutes until rice is cooked and flavors have blended.
Makes 8 servings of about 1.25 C each.
Number of Servings: 8
Recipe submitted by SparkPeople user KSKILBURN.
Add chicken, rice, and broth.
In a blender, puree or liquefy navy beans and 1 C water. Add to pot.
Bring to a boil. Cover and simmer about 40 minutes until rice is cooked and flavors have blended.
Makes 8 servings of about 1.25 C each.
Number of Servings: 8
Recipe submitted by SparkPeople user KSKILBURN.
Nutritional Info Amount Per Serving
- Calories: 217.2
- Total Fat: 3.3 g
- Cholesterol: 49.4 mg
- Sodium: 159.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 5.1 g
- Protein: 25.8 g
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