Chicken & Rice Soup

Chicken & Rice Soup
(or you can use Quinoa, like me!)
If you're really trying to lean-out, skip the rice or Quinoa all together and just have Chicken Veggie soup!

This is what I made the fam for Dinner tonight and it's YUM!

(Makes approximately 16 cups)

Ingredients
1 tbsp. olive oil
1 large onion – chopped
3 Celery Stalks – chopped
6 large carrots – peeled and sliced
4 cups low sodum chicken broth – no sugar added
4 large, raw chicken breasts – cut into bite size pieces
1 tsp. garlic powder
2 tbsp. Poltry Seasoning
1/4 cup Brown rice or Quinoa – Cooked separately according to package directions

Crock Pot Directions

• Place all ingredients in your crock pot and cook on low for  7-8 hours.
• Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.

Stove Top Directions

Step 1 – Using a non stick pan, sauté the onions, Celery, and carrots in the olive oil (about 5 – 7 minutes).

Step 2 – Transfer your vegetables to a large soup pot and add your broth, water and herbs. Cook for half an hour.

Step 3 – Add chicken breast and cook for another 1/2 hour.

Eat and Enjoy!

Nutritional Content without rice or Quinoa
1 serving = 1 cup 

Calories: 107
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 34 gm -(This will vary based on the chicken you use)
Sodium: 249 mg – (This will depend on the chicken broth you use)
Carbohydrates: 6 gm
Dietary fiber: 1 gm
Sugars: 2 gm
Protein: 15 gm

For a meal, you can have 2 cups!