Chicken and Rice Soup

This recipe is adapted from Sue Gregg's Soups and Muffins. I have the whole set of Sue Gregg's cookbooks, and they have been invaluable to me as I am trying to cook healthier foods for my family. Julie enjoys reading and cooking from these cookbooks too.

Chicken and Rice Soup

3 large boneless, skinless chicken breasts

2 quarts organic chicken broth

1/2 cup brown rice

1 cup chopped baby carrots

1 chopped onion

1 Tbs. olive oil

1 cup frozen green peas

1 1/2 cups 1 % milk

3 Tbs. whole wheat flour

garlic salt to taste

Boil chicken breasts in water to cover. Season water with garlic salt. When chicken is done (about an hour or so), remove chicken from broth. Add the 2 quarts of chicken broth to remaining water (now broth) in pot. Add rice, bring to a boil, cover and simmer for 45 minutes. Meanwhile, saute carrots and onions in olive oil. Shred chicken. After rice cooks, add onion, carrots, and chicken to pot. Cover and simmer for a while. I started this right after lunch, and just let the soup simmer all afternoon over very low heat. About one hour (or less) before serving add peas. Simmer for 15-20 minutes. Whisk flour into milk, and then add this to the soup pot. Stir to combine and simmer for 20 more minutes or until soup is heated throughout. Taste and add more salt or garlic salt to taste.

Delicious! Each one cup serving is 161 calories.

I served this with homemade whole wheat bread.