Low Fodmap Chicken Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium Carrots, raw 1 cup, sliced Zucchini 1 tbsp Butter, salted .5 tsp Thyme, ground 1 grams Bay Leaf 4 serving Broth, Chicken Bone, 1 cup (by RUSS_POWERS) 3 serving Lundberg Wild Blend Brown Rice-1/2 cup cooked(1/4 dry) 2 large Egg Yolk .5 serving Annie's Naturals Consorzio Roasted Garlic Extra Virgin Olive Oil, 1 Tbsp 1 lemon yields Lemon Juice 6 oz Tyson Whole Roasted Chicken 1 cup (8 fl oz) Water, tap
Heat stock pot, add butter and olive oil, saute carrots and zucchini 5 min. Add broth, water,thyme, rice, and bay leaf. Let simmer until rice is tender, about 45 minutes. Shred chicken stir in. Temper egg yolks with some off the hot broth, then pour back into stock pot. Squeeze in juice from a fresh lemon if desired.
Serve with hot sourdough.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNAKJONES.
Serve with hot sourdough.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNAKJONES.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 8.3 g
- Cholesterol: 72.1 mg
- Sodium: 179.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.4 g
- Protein: 9.7 g
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