Chicken and Skinny Rice Soup Recipe Photo - Diabetic Gourmet Magazine Recipes

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.

Notes:

Also perfect made with leftover turkey!


Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 98
Fat: 4 grams
Fiber: 1 grams
Cholesterol: 14 milligrams
Protein: 10 grams
Carbohydrates: 9 grams



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