Chicken Mushroom and Rice Soup
Serves: 10.
 
Ingredients
  • 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)
Instructions
  1. Heat oil in a large pot over medium high heat. Add onions and carrots and cook until softened, 6-7 minutes.
  2. Add broth, chicken, mushrooms, rice, green beans, garlic, and bay leaf. Cover and bring to boil.
  3. Reduce heat to medium low and simmer until chicken is cooked through and tender, about 45 minutes.
  4. Turn off heat and let sit until rice is tender, 30-40 minutes.
  5. Discard bay leaf
  6. Mix 1 Tbsp corn starch with ¼ cup cold water. Add to soup, stirring well. Heat to boiling and simmer 1 minute to thicken.
  7. Stir in parsley and serve.
Nutrition Information
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/