Chicken Vegetable Soup
Ingredients:
2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped carrot
1 teaspoon ground thyme
2 minced garlic cloves
2 cups water or chicken broth
3/4 cup diced tomatoes
1 cup chicken, cooked, skinned and cubed
1/2 cup brown or white rice, cooked
1 cup chopped kale (about one large leaf)
Directions:
Heat oil in a medium sauce pan. Add onion and carrot. Saute until vegetables are tender, about 5-8 minutes.
Add thyme and garlic. Saute for one more minute.
Add water or broth, tomatoes, cooked rice, chicken and kale.
Simmer for 5 to 10 minutes.
Serving Size: 1/3 of recipe. Yield: 3 servings.
Per Recipe: $2.85
Per Serving: $0.95
Per serving:
- Calories 180
- Total fat 5 grams
- Saturated fat 1 gram
- Cholesterol 40 milligrams
- Sodium 80 milligrams
- Protein: 17 gram
