Chicken & Brown-Rice Soup

Chicken & Brown-Rice Soup
Servings: 8

Ingredients

  • 1 1/2 pounds chicken thighs
  • Salt (divided) and pepper
  • 2 teaspoons canola oil
  • 2 cups diced onion
  • 1 1/2 cups diced celery
  • 1 cup frozen diced carrots
  • 2 teaspoons sage
  • 1 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 4 cups low-salt chicken broth
  • 1 cup water
  • 2 cups cooked brown rice

Make It

1. Remove skin from chicken; season with salt and pepper. Heat an 8-quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, celery, carrots, sage, garlic powder, a little more salt, thyme, and nutmeg.

2. Add vegetable-and-spice mixture to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes, until chicken pulls away from the bone. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2 to 3 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 159, Fat, total (g): 4, chol. (mg): 48, sat. fat (g): 1, carb. (g): 18, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 3, pro. (g): 13, vit. A (IU): 675, vit. C (mg): 4, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 176, Potassium (mg): 274, calcium (mg): 35, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.