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
We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth, but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults, if eating it as a meal.
Excellent! Broth was flavorful and balanced. Good balance of veggies, rice and chicken. As other have mentioned, the liquid volume seemed low once done. I added extra chicken broth and water during the course of the cook time to compensate which worked out fine. This is a total repeat! Will probably double the broth amounts and keep the solids the same for the next go 'round.
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.
This is the best soup. I add an add'l 3 cups of broth and kale.
* 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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