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Chicken and Skinny Rice Soup

Chicken and Skinny Rice Soup recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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 [1], 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.

Nutritional Information Per Serving:

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

Source: Skinny Noodles