Chicken and Rice Soup
While on our trip to California, we tried this recipe at my mother’s house. It gave us several good lunches and my mother liked it as well. We didn’t put in much ginger. If you prefer a stronger ginger flavor, you can add more. It turned out very good and fit “The Plan.”
Hey, got to stick to “The Plan.”
Makes 6 cups or so
1/2 cup instant brown rice (Prepare per instructions)
4 cups low sodium chicken or veggie stock (We used one container of Trader Joe’s Low Sodium Chicken broth)
1 teaspoon ginger or fresh mashed
2 cloves worth of garlic either minced, or powder, or crushed
1 lb. skinless and boneless diced chicken breasts (We precooked them)
1 tsp salt
1 cup diced broccoli (We put in a packaged of Trader Joe’s frozen broccoli which is about a pound)
1 cup diced celery (about 3 stalks, cut into 1/2 inch pieces)
Any other spices you might like. We tossed in pepper and Mrs. Dash.
In a large pot, bring the ingredients to a boil. Lower heat to medium and cook for about 30 minutes or until ingredients are the consistency you like.