Chicken vegetable soup with brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Stock, home made or low sodium, 8 cup (or a chicken carcass, if you have time to make your own)Chicken Thigh, 4 thighChicken Drumstick, 1 drumstickBroccoli, fresh, 1 cup, choppedCarrots, cooked or raw, 0.5 cup slicesSpinach, frozen, 1 cup *Tomatoes, red, ripe, canned, whole, no salt added, 1 16 ounce canZucchini, 1 cup, slicedLima Beans, .25 cupSweet Corn, Fresh, 1 cup Garlic, 3 cloves Celery, raw, 3 stalkBrown rice, 1 cup cooked
Unless you are using premade or bought stock, put a picked-over chicken carcass into a stock pot with the uncooked thighs/drumsticks, and if you like some bay leaves and/or peppercorns. Cover with water and leave to simmer for at least 45 minutes. (This can be done in the slow cooker, and just left on overnight/all day)
Cool, pour the stock into a defatting cup/gravy separator and remove the grease, and pick over the bones for the meaty cooked chicken bits, leaving behind the bones, fat, and skin.
Return the stock and chicken to the stock pot. Bring it back to a boil. Add the vegetables and garlic. Season to taste--Italian seasoning, Thai chili paste, or whatever you like. After the vegetables are cooked, add a cup of leftover cooked brown rice and serve promptly. Alternately, you can toss in a third of a cup of uncooked brown rice fifteen minutes before adding the vegetables.
The vegetables included in the recipe are just a guideline. I usually treat this as an opportunity to clean out all the little bits of things left in the fridge and freezer.
Serving Size: makes 6 very generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATOCIQUALA.
Cool, pour the stock into a defatting cup/gravy separator and remove the grease, and pick over the bones for the meaty cooked chicken bits, leaving behind the bones, fat, and skin.
Return the stock and chicken to the stock pot. Bring it back to a boil. Add the vegetables and garlic. Season to taste--Italian seasoning, Thai chili paste, or whatever you like. After the vegetables are cooked, add a cup of leftover cooked brown rice and serve promptly. Alternately, you can toss in a third of a cup of uncooked brown rice fifteen minutes before adding the vegetables.
The vegetables included in the recipe are just a guideline. I usually treat this as an opportunity to clean out all the little bits of things left in the fridge and freezer.
Serving Size: makes 6 very generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATOCIQUALA.
Nutritional Info Amount Per Serving
- Calories: 188.8
- Total Fat: 3.3 g
- Cholesterol: 50.0 mg
- Sodium: 300.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.0 g
- Protein: 18.6 g
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