Chicken & Brown Rice Soup

As this soup cools down, it will start to thicken up, so if you have any leftovers just add a little more water before reheating. If you don't have access to bbq chicken then grill a chicken breast then either chop or shred into bite size pieces. Optional ingredients you can add to this soup can be spinach and peas.

This recipe is low fat, low sodium, low sugar, high in protein and dairy free.

Ingredients

• 1 bbq chicken, meat removed
• ½ onion, diced
• 1 tbsp. olive oil
• 1 carrot, chopped
• 1/2 large zucchini, diced
• 1/2 cup corn kernels
• 2 stalks celery, sliced
• 1/3 cup brown rice
• 2 bay leaves
• 2 cloves garlic, crushed
• Sprinkle oregano
• Sprinkle paprika
• ¼ chilli paste or chopped, to taste
• 3 cups chicken stock, salt reduced
• 1 cup water

Method

1. Shred the breast meat off the chicken and set aside.
2. In a med sized pot, sauté onion in olive oil for 5 mins, then add the chilli.  Add the diced celery, carrot and cook a further 5 minutes stirring.
3. Now add the zucchini, garlic, and bay leaf, oregano, paprika, chicken stock and water.  Then add the dried brown rice, stirring so it doesn’t stick to the bottom of pan.  Simmer for 10 mins stirring occasionally.
4. Check to see if the rice is cooked, if not continue to simmer.  If it is cooked then add the corn kernels and chicken and simmer for a couple of minutes until they have heated through. Season with S&P.
5. Serve immediately.