Chicken, Brown Rice and Vegetable Soup

 

DIRECTIONS

Prepare the rice according to package directions, in its own pot. Do not cook in the soup.

While the rice is cooking, prepare the soup. In a large pot, add all chicken broth. Bring to a boil. Stir in all the vegetables, sage, thyme and pepper. Bring back to a boil, turn down to a simmer and cook uncovered for 15 minutes. Stir in cooked chicken and stir with a rubber spatula so the zucchini doesn’t get mushy. Cook for 5 minutes more or until chicken is heated and vegetables are soft.

When rice is ready, stir into soup.

This soup freezes great.

Makes 14 cups total : 7 large main course servings (2-cups each)

NUTRITION

for a 2 cup serving

253 calories

3g fat

0mg chol

25g prot

33g carbs

4g fiber

915mg sod

5g sugar