Saturday, May 14, 2016

Chicken and Rice with Veggies Soup

1 32 container chicken broth
5 smallish carrots sliced
1/2 of a green pepper chopped
1 sweet potato cut into bite-sized pieces
chopped up broccoli (would have liked more, but we only had a small crown left)
1 cup cooked brown rice
leftover chicken breast cut up (about 2)

Put chopped veggies in a large pot and add the chicken broth. 
Bring it to a boil and cook until veggies are tender. 
Add the chicken about 5 minutes after it starts to boil. 
When the veggies are done, add the rice. 
Stir and serve.

Serves 4, but in our house it served the 6 of us because the children don't have as much as we do.

This is an E meal because I used chicken breast and my carb sources are the rice, sweet potato and carrots. It also had the non-starchy veggies to make it more filling. There was a little bit of fat from the butter that the rice was cooked with and the Laughing Cow Cheese (less than 5 grams). I figured that I had about 1/4 of the sweet potato and 1/2 serving of rice in 1/4 of the recipe. I added a slice of Ezekiel bread for a little more carbs. I spread it with Asiago Laughing Cow Cheese. Had lettuce and tomato salad on the side.

No comments:

Post a Comment