Chicken and Brown Rice Soup

Photo: Scott Koeneman

Ingredients

2 quarts reduced sodium chicken broth

8 ounces fresh mushrooms, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1 medium onion, chopped

1 cube chicken bouillon

1 tablespoon fresh parsley, chopped

1 clove garlic, minced

1 teaspoon fresh thyme, minced

1/4 cup light butter

1/4 cup all-purpose flour

1 1/4 cups buttermilk

1/2 cup white wine

3 cups brown rice, cooked

2 cups skinless, boneless chicken breast, cubed

Preparation

In a large soup or stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat, cover and let simmer for 30 minutes.

In a Dutch oven, melt butter, slowly whisk in flour until smooth to make a roux. Gradually whisk in broth mixture and bring to a boil. Cook and stir for 2 minutes or until thickened.

Whisk in buttermilk and wine, followed by rice and chicken. Reduce heat and simmer until everything is heated through.

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About

Relatively easy to make, hearty, flavorful and healthy to-boot. A serving of this soup is only 163 calories, with 6 grams of fat and 1 of fiber. It has only 8 percent or your day's recommended level of sodium, according to NutritionData.