Homemade Low Fat Chicken Rice Soup

Ingredients:
Chicken Breast (cooked), no skin, roasted, 6 ounces
Brown rice (1 cup cooked)
Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
Red Onion Raw (1/4 cup, 40g or 1.4oz), 0.5 cup
Soup, chicken broth, canned, less/reduced sodium, 6 cups
Carrots, raw, 4 medium, sliced
Garlic diced, 1 tsp
Extra Virgin Olive Oil, 1 tbsp.
2 stalks fresh cilantro, diced
Spices: 1 tsp. red pepper, 1/2 tsp. black pepper, 1/2 tsp cumin, 1 tsp sage, 1/2 tsp thyme

Chop raw vegetables into bite size bits. Chop chicken breast into bite size pieces. Heat olive oil in pot large enough to hold everything. Add vegetables and cook over medium heat until some carmelization starts. Add the chopped chicken and heat through. Add chicken broth, deglazing the browned bits from bottom of pot and stir into soup. Simmer everything for 20 minutes. Add cooked brown rice and simmer another 10 minutes. Add cilantro at the end.

Serving Size: makes 6 1-1/4 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CJLAMB6231.