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Chicken Soup with Rice and Broccoli

6 servings


  • 4 cups fat-free, low-sodium chicken broth
  • 1 small onion, chopped
  • 1 1/2 cups broccoli florets
  • 2 small ribs organic celery, diced
  • 2 small carrots, sliced
  • 1/2 cup short grain brown rice, washed
  • 2 cups cooked, skinless chicken, diced


  • Soak rice in cold water from 15 minutes to one hour. This will reduce cooking time.
  • Bring broth to a boil in a large saucepan. Add presoaked rice and vegetables. Reduce heat to low, cover and simmer, stirring occasionally, until rice is tender.
  • Add cooked chicken and simmer for 3-4 minutes.

Did you know?

While both broccoli stem and florets are edible, the broccoli florets are generally thought to be healthier as they provide more vitamins and cancer-fighting substances than the stem.