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


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


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.

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