Description
A low calorie soup that’s easy to make.
Ingredients
- 5 cups chicken broth
- 2 skinless, boneless chicken breast halves
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup diced carrots
- ¼ cup corn
- ¼ cup drained and rinsed black beans
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bay leaf
- ¾ cup brown rice
Instructions
- Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center
- about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
- Stir shredded chicken
- celery
- onion
- carrots
- corn
- black beans
- sage
- pepper
- salt
- and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended
- about 20 minutes. Add brown rice to soup and simmer until rice is tender
- about 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 40 mins
Total Time: 1 hr 55 mins
Servings: 10