Chicken And Brown Rice Soup [Bulkbites.com]

• Servings: 2
• Time: 40 minutes

I like the idea to use brown rice to provide the mass and volume for the chicken soup. This recipe is a modified version of chicken and noodles soup, here the brown rice spin well with chicken and add good carbs and bulge to the soup. This energy giving soup is loaded with high protein and nutrients of colorful vegetables. This is a very comfortable, easy to make and warm soup recipe that tackles all your dietary need as a bodybuilder. The soup contains very few calories but high in fiber, vitamin and minerals as plenty of vegetable are going to add with the soup. Try this pretty simple recipe for your dinner tonight, just look at the recipe.

Nutrition

• calories: 331
• protein: 22
• carbs: 47
• fat: 6
• saturated fat: 0.88
• polyunsaturated fat: 0.83
• monounsaturated fat: 2
• cholesterol: 3
• sodium: 142
• potassium: 547
• dietary fiber: 4.83
• sugars: 4.62
• vitamin a: 519
• vitamin c: 5
• calcium: 62
• iron: 1
• magnesium: 0
• complex carbs: 37.55
• other fats: 2.29

Ingredients

• 1 fillet Chicken breast, low fat
• 0.5 cup Rice, brown, long-grain, raw
• 1 cup strips or slices Carrots, raw
• 1 stalk, large Celery, raw
• 1 tbsp chopped Onions, raw
• 1 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 1 1 cup Water
• 1 tbsp, crumbled Spices, bay leaf
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 tsp Oil, olive, salad or cooking
• 1 medium Bell pepper (green/yellow/red)

Instructions

• In deep sauce pan, heat water until boil.
• Add brown rice, bay leaves and olive oil, cover and cook for 20 minutes.
• Add chicken stock, onions, carrots, celery, bell pepper and chicken. Bring to boil and reduce the heat to low cook until vegetables and chicken is done.
• Remove bay leaf from the soup and serve warm.