Chicken Mushroom and Rice Soup
- 1 Tbsp olive oil
- 8 oz sliced mushrooms
- 1 cup chopped onion
- 1 cup carrots, sliced
- 6 cups no-sodium chicken broth
- 1 lb boneless skinless chicken, cut into 1-inch cubes
- ¾ cup long grain wild rice or wild rice blend.
- 1 cup frozen or fresh green beans, broken into 1 inch pieces
- 2 cloves garlic, minced
- 1 bay leaf
- 1 Tbsp corn starch
- ¼ cup water
- ¼ cup chopped parsley (or ⅛ cup dried parsley)
- Heat oil in a large pot over medium high heat. Add onions and carrots and cook until softened, 6-7 minutes.
- Add broth, chicken, mushrooms, rice, green beans, garlic, and bay leaf. Cover and bring to boil.
- Reduce heat to medium low and simmer until chicken is cooked through and tender, about 45 minutes.
- Turn off heat and let sit until rice is tender, 30-40 minutes.
- Discard bay leaf
- Mix 1 Tbsp corn starch with ¼ cup cold water. Add to soup, stirring well. Heat to boiling and simmer 1 minute to thicken.
- Stir in parsley and serve.
Serving size: ½ cup. Sodium: 33 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-mushroom-and-rice-soup/
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