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Chicken and Rice Soup

Ingredients:

  • 4 dried mushrooms, rinsed
  • 1 large clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 6 cups low-sodium canned chicken broth
  • 2 teaspoons low-sodium soy sauce
  • 2 6-ounce chicken breast halves, grilled and cubed
  • 4 ounces snow peas, trimmed
  • 1 small carrot, 2 ounces, thinly sliced
  • 2 fresh water chestnuts, peeled and thinly sliced (may use canned)
  • 4 scallions, thinly sliced
  • 1 cup hot cooked rice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Directions:

  1. In a soup pot, combine mushrooms, garlic, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat, cover, and let stand for 30 minutes.
  2. Using a slotted spoon, remove mushrooms and slice. Return to the pot.
  3. Bring mixture back to a boil. Add remaining ingredients, except scallions and rice.
  4. Lower heat and simmer, partially covered, for 10 minutes.
  5. Stir in scallions and ladle soup into wide soup bowls.
  6. Place 1/4 cup of the hot rice in the center of each bowl. Serve at once.

*Makes 4 servings

Calories: 202 Kcals
Total fat: 1 gm
Saturated fat: 0.4 gm
Protein: 26 gm
Carbohydrate: 20 gm
Fiber: 2 gm
Cholesterol: 49 mg
Sodium: 216 mg