I love the simplicity of soup for dinner. Served with a tossed salad and a slice of whole-grain bread, it's one of my favorite meals.
Besides its comfort effect, there’s research showing that eating soup may aid in weight loss. If time is tight, canned soups are a convenient option, but choose broth-based varieties to keep calories in check and those with less sodium.
My mom started making this soup a few years ago and it’s one of my son Tim’s favorite dinners. I usually make this soup using leftover deli chicken from Carrs. It not only speeds up prep time so it’s ready “souper” fast, it’s economical, too!
Serves 4
1 ½ teaspoons olive oil
1 cup skinless chicken, cooked and chopped
½ cup diced celery
½ cup diced carrot
¼ thinly sliced leek
1/3 cup brown rice
2 teaspoons thyme
1 14.5 oz. can no-salt-added diced tomatoes, including juice
6 cups low sodium chicken broth
Salt and pepper to taste
• In a large saucepan, heat oil and add carrot, celery and leek; sauté until vegetables are slightly tender, about 3-5 minutes, then stir in brown rice and thyme. Cook 5 minutes longer, stirring occasionally.
• Add chicken, tomatoes and chicken broth. Bring to boil, then lower heat and simmer about 25 – 30 minutes, until rice is cooked. Add salt and pepper to taste.
What’s your favorite wintertime soup?
