Simple Chicken Soup

By dette

Nosta;lgia in a bowl! All you need is a crusty bread for dipping and a crisp salad on the side. By all means, use this recipe as aguide for amking your own version of chickn soup. You can add any variety of leftover rice, and substitute other favorite vegetables such as mushrooms, peas, spinach, bell pepper, or zucchini for the carrot and tomatoes.

Ingredients

• 4 c. reduced-sodium chicken broth
• 2 scallions, trimmed and thinly sliced
• 1 garlic clove, finely chopped
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 3/4 # skinless boneless chicken brests, cut into bite-
• sized pieces
• 1 carrot, thinly sliced
• 2 ripe plum tomatoes, seeded and finely chopped
• 2 c cooked brown basmati rice

Details

Servings 4

Preparation

Step 1

Combine the broth, scallions, garlic, salt, and pepper in a larg saucepan; bring to a boil.

Add the chicken and carrot. Reduce the heat and simmer until the chicken is jut cooked through, about 5 mintues. Add the tomatoes and rice. Simmer just until heated through, about 2 minutes


262 cal; 5 g tot fat; 1 g sat fat; 47 mg chol; 695 mg sod; 27 g carb; 3 g fib; 26 g prot; 43 mg calc POINTS:

For a Tex-Mex touch, add 1 tsp chile powder and 1/2 tsp ground cumin witht he broth, substiiutue corn kernels for the rice and spirnkel the soup with cilantor. For Italian flavor, add 2 tbsp minced basil along with the tomaotes and rice. To give the soup and Asian edge add 2 tsp soy sauce (omit the salt), 1/4 tsp Asian (dark) sesame oil, and a pinch of Chinese five-spice powder to the broth along with the scallions and garlic.