Subscribe to The Bossy Nutritionist Subscribe to The Bossy Nutritionist's comments

This chicken and rice soup is simple and delicious and great for keeping your immune system healthy and strong. Enjoy!

Ingredients

1 Tbsp olive oil
½ cup chopped onion
1 ½ Tbsp finely minced fresh ginger
1 Tbsp white miso soup
1 (8-ounce) package pre-sliced cremini mushrooms
4 ½ cups unsalted chicken stock
1 ½ cups shredded skinless rotisserie chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch precooked brown rice
1 Tbsp low sodium tamari sauce or Bragg’s liquid aminos
½ teaspoon kosher salt (omit if you are carefully watching sodium)
½ tsp black pepper
1 Tbsp grated lemon rind
2 Tbsp fresh lemon juice

Directions

Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.

While soup simmers, prepare rice according to package directions. Stir rice, tamari, salt and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.

Serves 6.

Per serving: 185 cal, 5g fat, 18g protein, 18g carb, 2g fiber, 525 mg sodium.

Comments are closed.