Andrea's Kitchen

Chicken and Veggie Soup

1 1/2 tsp olive oil

1 lb chicken breast

3 large carrots, diced

3 celery stalks, diced

3-4 scallions, sliced

1/3 cup brown rice (uncooked)

2 tsp thyme

1 can (14.5oz) no-salt added diced tomatoes, including juice

8 cups low-sodium chicken stock

Heat olive oil in medium saucepan and add chicken and saute until cooked.  Transfer cooked chicken on plate.  Add carrots, celery and scallions to the same saucepan.  Saute for about 3 minutes and stir in brown rice and thyme.  Cook for another 5 minutes, stirring often.  Add chicken, tomatoes and chicken stock to saucepan.  Bring to boil, then lower heat and simmer for about 30 minutes, until rice is cooked.  Add salt and pepper to taste.

Enjoy!

Nutrition Information :

Yield: 4 servings

Calories per serving: 225

Fat: 6g

Protein: 22g

Carbohydrate: 25g

Fiber: 5g

Sodium: 260mg