Thursday, January 26, 2012

Healthy Chicken, Vegetable Rice Soup: Under 200 Calories QUICK!

2 14 oz cans of reduced sodium chicken broth
1 1/2 cups of water
1/4 teaspoon dried crushed rosemary
1/4 teaspoon fresh ground black pepper
1/2 cup thinly sliced carrots (I used baby carrots)
1/3 cup chopped onion
1 cup quick cook or instant brown rice
3/4 cup loose-pack frozen cut green beans
2 cups of chopped cooked chicken (or turkey if you prefer)
1 14-oz can of diced tomatoes with jalapenos un-drained (if you don't like it spicy just use plain diced tomatoes!)
1/4 cup fresh sliced zucchini
2 cups of fresh spinach
(you can add more veggies if you want!)

Step One: In a large saucepan combine broth, water, rosemary, pepper, carrots, onion, and zucchini. Bring to a Boil.

Step Two: Stir in uncooked rice, and green beans. Bring to a boil; reduce heat.
Step Three: Cover and simmer for 10-12 minutes until vegetables are tender.

Step Four: Stir in chicken, spinach, and un-drained tomatoes. Heat through.

Step Five: Enjoy!


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