Spring fresh chicken soup (clean eating)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups cooked brown rice8 cups low sodium chicken stock or vegetable stock or water2 low sodium bouillon cubes2 skinless, boneless chicken breasts2 leeks, white and light green parts only, washed well and chopped coarsely3 inner stalks celery leaves included, chopped coarsely1 1/2-2 cups bean sprouts1 tsp sea salt**I also added a sprinkling of garlic powder and freshly gr. pepper***
Place stock or water in soup pot. Bring to a boil. Once boiling, add chicken and bouillon cubes and bring to a boil again.Reduce heat and let simmer while you prepare vegetables.
Add chopped leeks and celery and cook 10 minutes. I added pepper and garlic here.
Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and rice. Cook 3 minutes more.
Add sea salt and stir. Serve immediately.
Serving Size: 12 x 1 cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user CUEPID.
Add chopped leeks and celery and cook 10 minutes. I added pepper and garlic here.
Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and rice. Cook 3 minutes more.
Add sea salt and stir. Serve immediately.
Serving Size: 12 x 1 cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user CUEPID.
Nutritional Info Amount Per Serving
- Calories: 100.3
- Total Fat: 1.3 g
- Cholesterol: 26.1 mg
- Sodium: 876.2 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.2 g
- Protein: 11.0 g
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