Recipe by grayartist
"A low calorie soup that's easy to make."
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skinless, boneless chicken breast halves
drained and rinsed black beans
ground black pepper
This recipe was great. It was simple, and it doubled well. The only change I made was to replace the carrots with diced acorn squash. It's what I had in the kitchen, and it worked really well. Very yummy!
Loved this. It's the kind of recipe that allows you to play with amounts as long as you have the basics. I added 6-7 cups of broth and increased the beans to a can and also used a bag of frozen brown rice that I microwaved which then allowed me to eat the soup sooner. I went heavier on the sage and added 2 bay leaves. I wanted to take a picture to post but was too hungry. So good on a winter's night.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Brown Rice Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 11
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