Chicken and Skinny "Rice" Soup
Also perfect made with leftover turkey!Makes 4 servings (or 8 side servings)
Ingredients
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"
