Chicken and Skinny "Rice" Soup

Also perfect made with leftover turkey!

Makes 4 servings (or 8 side servings)

Chicken and Skinny Rice SoupIngredients
8 C low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 C water
2 8 oz. packages Skinny "Rice" Shirataki
1 small chicken breast, cut into 1/2-inch cubes (or turkey breast)
1 cup kale*, thick stems removed and leaves chopped
*Substitute baby spinach leaves if desired

In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through. Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes. Makes 8 servings.

Made with chicken breast and Skinny "Rice," Per Serving: 98 calories, 4g fat, 14mg cholesterol, 9g carbohydrates, 1g fiber, 10g protein

Click package to shop Skinny "Rice"

Skinny "Rice"