Chicken, Brown Rice and Vegetable Soup
Here’s a NEW main course soup everyone will enjoy! It’s simple to make, super yummy and loaded with assorted vegetables, chicken and healthy brown rice. All these healthy ingredients make for a very hearty soup meal. Each large 2 cup serving has 258 calories and 3 grams of fat.
Helpful Tips About this Recipe
Makes 14 cups total: 7 large main course servings (2-cups each)
Food Facts
Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who don’t like onions should try them — their flavor is mellow and not overpowering, and many onion-haters enjoy them.
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
Shopping Tips
My favorite rice to use is brown Basmati rice. You can find it in most supermarkets. I bought it at Trader Joe’s. They also sell package of cooked brown rice. Or use your favorite brown rice. You need a total of 10 cups of chicken broth (80 ounces) for this recipe. I like Swanson’s reduced-sodium. It’s available in 14.5 ounce cans or cartons in both 32 ounce and 48 ounce. Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty. If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this soup. Weight Watchers POINTS PLUS 6
Food Facts
Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who don’t like onions should try them — their flavor is mellow and not overpowering, and many onion-haters enjoy them.
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
Shopping Tips
My favorite rice to use is brown Basmati rice. You can find it in most supermarkets. I bought it at Trader Joe’s. They also sell package of cooked brown rice. Or use your favorite brown rice. You need a total of 10 cups of chicken broth (80 ounces) for this recipe. I like Swanson’s reduced-sodium. It’s available in 14.5 ounce cans or cartons in both 32 ounce and 48 ounce. Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty. If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this soup. Weight Watchers POINTS PLUS 6
| SKINNY FACTS: for a 2 cup serving 253 calories, 3g fat, 0mg chol, 25g prot, 33g carbs, 4g fiber, 915mg sod, 5g sugar |
| FAT FACTS: the skinny and fat facts are the same for this recipe. |
Chicken, Brown Rice and Vegetable Soup
Ingredients
- 1 cup dried brown rice, I like Basmati brown, see shopping tip
- 1 (48 ounce) container Swanson’s reduced-sodium chicken broth
- 1 (32-oz) container Swanson’s reduced-sodium chicken broth
- 3 cups zucchini, sliced
- 2 cups carrots, sliced or chopped
- 2 cups celery, sliced
- 2 cups leeks, sliced or 1 cup onions, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Fresh ground pepper, to taste
- 3 cups (~12 ounces) cooked chicken breasts, diced
Instructions
- Prepare the rice according to package directions, in its own pot. Do not cook in the soup.
- While the rice is cooking, prepare the soup. In a large pot, add all chicken broth. Bring to a boil. Stir in all the vegetables, sage, thyme and pepper. Bring back to a boil, turn down to a simmer and cook uncovered for 15 minutes. Stir in cooked chicken and stir with a rubber spatula so the zucchini doesn’t get mushy. Cook for 5 minutes more or until chicken is heated and vegetables are soft.
- When rice is ready, stir into soup.
- This soup freezes great.
Nutrition
Serving: 2cupsCalories: 253kcalCarbohydrates: 33gProtein: 25gFat: 3gSodium: 915mgFiber: 4gSugar: 5gPlus Points: 6
Tried this recipe?Let me know how it was!
So easy and delicious! I figured out 2sp per cup on green plan and 3sp for 2 cups. The hardest part was cutting up the veggies.
Oops! Blue plan is 2sp per cup and 3sp for 2 cups. I don’t know why I put green down.
I’m so glad you enjoy this recipe, Dawn! And thanks for sharing the points. This is an older recipe I haven’t updated with blue and green yet.
All the best,
Nancy
No worries. Many thanks again!