Spring Fresh Chicken Soup
From The Eating Clean Cookbook, by Tosca Reno
{This is our favorite, healthy version of Chicken Noodle Soup. You get your whole grains, protein, and vegetables with this dish. It is simple, delicious, and filling!}
Ingredients:
- 2 cups cooked brown rice
- 8 cups low sodium chicken stock or vegetable stock or water
- 2 low sodium bouillon cubes
- 2 skinless, boneless chicken breasts
- 2 leeks, white and light green parts only, washed well and chopped coarsely
- 3 inner stalks celery leaves included, chopped coarsely
- 1 1/2-2 cups bean sprouts (sometimes I cannot find these so its great without them too)
- 1 tsp sea salt
Directions:
1. Place stock or water in soup pot. Bring to a boil. Once boiling, add chicken (See *Note) and bouillon cubes and bring to a boil again. Reduce heat and let simmer while you prepare vegetables.
2. Add chopped leeks and celery and cook 10 minutes.
3. Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and rice. Cook 3 minutes more.
4. Add sea salt and stir. Serve immediately.
*Note: I usually have chicken ready and cooked before hand so then I do not have to cook it in the broth, I just throw it in with the rice towards the end of the directions*
By Natalie Phillipps
I have tons of healthy recipes on my health blog at www.yourbodynbalance.blogspot.com, I do have it as a private blog so either contact me through facebook or even a comment here with your email address and I can add you to my reader's list.
