Chicken soup exemplifies classic comfort food, and this one’s easy to throw together in a pinch. It starts with raw chicken, but you can cut out a step by starting with already-cooked chopped or shredded chicken. Either way, be sure not to skip the thyme, which adds a characteristic and inviting aroma to the soup without overpowering the other flavors.
1 tablespoon extra-virgin olive oil
½ sweet onion, chopped
2 celery stalks, chopped
2 carrots, chopped
8 ounces chicken breast, diced
4 cups Simple Chicken Broth or low-sodium store-bought chicken stock
¼ teaspoon dried thyme leaves
1 cup cooked rice
Juice of 1 lime
Freshly ground black pepper
2 tablespoons chopped parsley leaves, for garnish
1 In a medium stockpot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots, and cook, stirring often, for about 5 minutes, until the onion begins to soften.
2 Add the chicken breast and continue stirring until the meat is just browned but not cooked through. Add the broth and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes, until the chicken is cooked through and the vegetables are tender.
3 Add the rice and lime juice. Season with pepper. Serve, garnished with parsley leaves.
Lower sodium tip: Choosing the Simple Chicken Broth over the store-bought variety will allow you to better control the amount of sodium in the finished product.
Per Serving Calories: 175; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 33mg; Carbohydrates: 19g; Fiber: 3g; Protein: 13g; Phosphorus: 217mg; Potassium: 403mg; Sodium: 227mg