Chicken and rice soup
A wholesome, hydrating, high protein soup that’s really easy on the stomach
Ingredients
- 1 chicken breast, skinless and boneless
- ½ cup white rice (rinse until water runs clear)
- 4 cups of low-sodium chicken broth (or more for a thinner soup)
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- Salt to taste
- A pinch of ginger (optional)
Prep:
5 minutes
Cook:
60 minutes
Total time:
65 minutes
Servings:
1
Nutritional values (per serving):
Calories:
577 kcal
Fat:
3.9g
Saturated fat:
0.5g
Dietary fibre:
6.8g
Carbohydrates:
61g
Sugars:
9.4g
Protein:
71g
Salt:
1.7g
Chicken is a lean protein that’s easy on the stomach and tastes great when cooked well. And when combined with rice and broth, you’ve got a great combination of energy and hydration to help you overcome your digestive side effects.
Instructions:
- In a large pot, bring the chicken breast to boil in the chicken broth. Reduce the heat and simmer until the chicken is fully cooked (about 15-20 minutes). Remove the chicken, let it cool and then shred it into small pieces.
- In the same pot with the broth, add the diced carrot and celery. Cook over medium heat until the vegetables are tender (about 10 minutes).
- Add the rinsed rice to the pot and continue to simmer until the rice is soft and fully cooked (about 15-20 minutes), stirring occasionally to prevent sticking.
- Return the shredded chicken to the pot. Stir well and let it simmer for a few more minutes. If you’re using ginger, add it now.
- Taste the soup and adjust the seasoning with a little salt if necessary. Ladle into bowls while still hot.
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Last updated on Jul 03, 2024.
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