The inspiration for this recipe came from a restaurant near my house, Greek Islands. They make an amazing Chicken Lemon Rice soup. But, it was obvious this soup had a lot of salt and a lot of fat. Plus I rarely eat “white” grains, so the white rice was kind of a deal-breaker on many occasions.
So I concocted my own version. And it’s pretty simple. If you don’t have homemade stock or don’t want to make it, just pick up a quart of low sodium chicken broth from the store and add a bit of kosher salt. I substituted brown rice for white, and added a couple carrots and a leek, which are two of my favorites vegetables to put in soups.
Here’s the recipe for my Healthy Chicken Lemon Rice Soup …
|Prep Time||Cook Time||Serves|
- 2 whole carrots
- 1 leek
- 1 cup cooked brown rice
- 1-2 lemons
- 4 cups homemade chicken stock
Peel the carrots and cut into thin slivers. Cut the end off the leek and wash it thoroughly. Chop the leek. Combine all ingredients in a soup pot. Add juice from one lemon and taste. If you like a more lemony flavor, add the juice from the second lemon. Bring liquid to boil, reduce heat, and simmer for 20 minutes.
94 calories, 1 g fat, 18 g carbs (2 g fiber), 3.5 g protein, 345 mg sodium