Heartwarming Chicken and Vegetable Soup

This comforting soup is packed with lean protein and fiber-rich vegetables, making it a hydrating and low-calorie option to support your wellness goals.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 stalk of celery, chopped · 9 kcal in the whole recipe
• 1 carrot, chopped · 30 kcal in the whole recipe
• 1 onion, chopped · 53 kcal in the whole recipe
• 1 cup frozen peas · 114 kcal in the whole recipe
• 5 1/2 cups of low-sodium chicken broth · 95 kcal in the whole recipe
• 1 cup cooked chicken, cubed · 277 kcal in the whole recipe
• 1/2 cup uncooked rice · 438 kcal in the whole recipe

Method

1. In a large pot, combine the chopped celery, carrot, onion, frozen peas, and low-sodium chicken broth. Bring the mixture to a boil over medium-high heat.

   

2. Stir in the cooked cubed chicken and the uncooked rice, then reduce the heat to low.

   

3. Cover and simmer gently for 15 to 20 minutes, or until the rice is tender and the chicken is thoroughly heated through to 165°F (74°C). Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.