Recipe: Chicken Soup with Brown and Wild Rice

Homemade soup is a welcome meal on a cool day. The traditional ingredients of onions, carrots and celery will fill the kitchen with an enticing aroma and build savory flavor without added salt. Wholesome ingredients of brown and wild rice, chicken and chicken broth complete this comforting soup.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes four 1 1/2-cup servings; each serving supplies 1.5 carb choices, 250 calories and 430 mg of sodium.

Essential Equipment

• cutting board
• paring or chef knife
• assorted mixing bowls
• large saucepan
• vegetable peeler
• measuring cups
• measuring spoons
• spoon or ladle

Ingredients

• I Tbsp. canola oil
• ½ c. onion, finely chopped
• ¼ c. celery, finely chopped
• ¼ c. carrot, peeled and finely chopped
• ½ c. quick cooking brown and wild rice 
• 1 c. cooked chicken, diced
• 4 c. low sodium chicken broth 
• 2 c. water

1.       Heat oil in a large saucepan. Add chopped vegetables and cook over medium-low heat until they are just tender, about 4 minutes.

2.       Add the chicken broth, water and rice and bring to a boil. Reduce heat and simmer for 15 minutes.

3.       Add the chicken and continue to cook for about 5 more minutes or until rice is tender.

4.       Season with salt and pepper, if desired.