Ingredients
-
5 cups chicken broth
-
2 skinless, boneless chicken breast halves
-
1 cup diced celery
-
1 cup diced onion
-
¼ cup diced carrots
-
¼ cup corn
-
¼ cup drained and rinsed black beans
-
1 teaspoon dried sage
-
1 teaspoon ground black pepper
-
1 teaspoon salt
-
1 bay leaf
-
¾ cup brown rice
Directions
-
Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
-
Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.
Nutrition Facts (per serving)
| 108 | Calories |
| 2g | Fat |
| 11g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 2% |
| Cholesterol 29mg | 10% |
| Sodium 878mg | 38% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 12g | 24% |
| Vitamin C 2mg | 3% |
| Calcium 30mg | 2% |
| Iron 1mg | 5% |
| Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
