Chicken & Shirataki Rice Soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Breast (cooked), no skin, 2 breast, bone and skin removed (remove)Kale, 2 cup, chopped (remove)Carrots, raw, 1 cup, chopped (remove)Chicken stock, home-prepared, 6 cup (remove)Celery, raw, 1 stalk, large (11"-12" long) (remove)*Miracle Shirataki Rice (per package), 3 serving (remove)(Optional) Chopped Parsley 2 tbsp
Method:
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 5-1/2 cups broth, water, Skinny Rice, and chicken. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through. Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
Rinse shirataki rice with tap water, add to soup and stir.
Add chopped parsley if desired.
Serving Size: 8
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 5-1/2 cups broth, water, Skinny Rice, and chicken. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through. Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
Rinse shirataki rice with tap water, add to soup and stir.
Add chopped parsley if desired.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 204.7
- Total Fat: 5.2 g
- Cholesterol: 56.0 mg
- Sodium: 419.9 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.7 g
- Protein: 25.0 g