Chicken Soup with Rice and Broccoli

6 servings

Ingredients

• 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

Directions

• 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.