- 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.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. 33 mg of sodium per serving implies that this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 2% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 3% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
