Chicken and Brown Rice Soup
By: Scott Koeneman
Published: Thursday, January 21, 2010 - 7:49pm

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

1 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. 2 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. 3 Whisk in buttermilk and wine, followed by rice and chicken. Reduce heat and simmer until everything is heated through.

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.