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Author:
Kevin Curry
Lean Chicken & Rice Soup
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Lean Chicken & Rice Soup
Ingredients for 5 servings
Substitution
Note
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1/2 cup leek, chopped (bulb only)
- 2 celery stalks, chopped
- 2 tablespoons garlic, minced
- 1 1/2 tablespoons low sodium The Fit Cook garlic & herb Land seasoning
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoons fennel powder (OPTIONAL)
- 2 teaspoons white pepper (OPTIONAL)
- 1 large carrot, chopped
- 5 cups low sodium chicken broth
- 1 1/2 lb chicken breast
- 2 bay leaves
- 1/2 cup unsweetened almond milk
- 1 tablespoon arrowroot (or cornstarch) mixed with 1 tablespoon water
- 3 cups cooked brown rice or Jasmine rice
- sea salt & pepper to taste
Step 1
Set a heavy bottom pot on medium heat and once hot, add olive oil and sauté onion, leek, celery and garlic for 2 minutes. Then add the seasonings and bloom the spices for 2 minutes. Add carrots and stir.
Step 2
Pour in the chicken broth and bring to a light simmer. Once simmering, reduce the heat to a low, gentle simmer and add the chicken breast and bay leaves. Cover and cook for 25 minutes.
Step 3
Remove the chicken breast with tongs and shred with forks. Add almond milk and arrowroot slushy and stir the pot to thicken. Add the rice and chicken back to the pot.
Step 4
Cover and cook for an additional 10 minutes. Season to taste with sea salt & pepper.
Lean Chicken & Rice Soup
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1/2 cup leek, chopped (bulb only)
- 2 celery stalks, chopped
- 2 tablespoons garlic, minced
- 1 1/2 tablespoons low sodium The Fit Cook garlic & herb Land seasoning
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoons fennel powder (OPTIONAL)
- 2 teaspoons white pepper (OPTIONAL)
- 1 large carrot, chopped
- 5 cups low sodium chicken broth
- 1 1/2 lb chicken breast
- 2 bay leaves
- 1/2 cup unsweetened almond milk
- 1 tablespoon arrowroot (or cornstarch) mixed with 1 tablespoon water
- 3 cups cooked brown rice or Jasmine rice
- sea salt & pepper to taste
INSTRUCTIONS
-
Set a heavy bottom pot on medium heat and once hot, add olive oil and sauté onion, leek, celery and garlic for 2 minutes. Then add the seasonings and bloom the spices for 2 minutes. Add carrots and stir.
-
Pour in the chicken broth and bring to a light simmer. Once simmering, reduce the heat to a low, gentle simmer and add the chicken breast and bay leaves. Cover and cook for 25 minutes.
-
Remove the chicken breast with tongs and shred with forks. Add almond milk and arrowroot slushy and stir the pot to thicken. Add the rice and chicken back to the pot.
-
Cover and cook for an additional 10 minutes. Season to taste with sea salt & pepper.
Nutrition per serving
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