Use leftover rice and canned (or rotisserie) chicken to make this heartwarming pot of soup. Throw in a variety of chopped fresh veggies and you’ve got a complete, balanced and healthy starter or main dish. Ingredients: ½ onion, diced 2 cloves garlic, minced 2-3 carrots, peeled and diced 2-3 stalks celery, diced 3 ½ cups of fat-free, reduced sodium chicken broth, divided 1 large yellow squash, diced 1 (10 oz.) can [or 2 (5 oz.) cans] of canned chicken packed in water, drained(I used 98% fat-free Hormel Chicken Breast in Water) 1 (28 oz.) can no-salt-added diced tomatoes and their liquid ½ cup cannellini beans, drained and rinsed ½ teaspoon dried oregano 1/8 to ¼ teaspoon of black pepper (to taste) A pinch of salt (to taste) ¾ cup cooked Jasmine rice (I used Uncle Ben’s Jasmine Ready Rice) Mixture of 1 ½ tablespoons cornstarch + ¼ cup cold water Directions: 1. Coat a large soup pot with cooking spray. Sauté the onions, garlic, carrots, and celery for about 5-6 minutes over medium heat, until the vegetables are fragrant and softened. Add ½ cup of broth, bring the liquid to a boil, then lower the heat to simmering, put the lid on the pot, and steam the vegetables for 10 minutes. 2. Add the squash, chicken, tomatoes, the remaining 3 cups of broth, beans, oregano, pepper, and salt. Stir, and bring the soup to a boil. Reduce heat to low, cover with the lid, and simmer for 20 minutes. 3. After 20 minutes, add the cooked rice to the soup. Increase the heat and bring the soup back up to a boil. In a small bowl, combine the cornstarch and water until the cornstarch is dissolved. Add the cornstarch-water mixture, and stir until the soup thickens. Serve immediately, or let the soup cool down and keep in the refrigerator for up to one week. Alternatively, freeze the soup in smaller batches for up to two months.
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