Chicken and Skinny Rice Soup

Ingredients

• 8 Cup low-sodium chicken broth, divided
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 2 Cup water
• 2 8 oz. packages Skinny "Rice" Shirataki
• 1 small chicken breast, cut into 1/2-inch cubes (or turkey breast)
• 1 cup kale*, thick stems removed and leaves chopped

  *Substitute baby spinach leaves if desired

Directions

1. In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.
2. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
3. Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken.
4. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through.
5. Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.

Recipe Yield: Yield: 4 servings

Source: Skinny Noodles