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Chicken Soup with Rice and Green Peas

6 servings


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

Together with conventionally grown bell peppers, conventionally grown celery is up there at the top of the list of vegetables that contain the highest levels of contaminants, including neurotoxic pesticides and chlorothalonil (a potential carcinogen)). That is why it is highly advisable to opt for organically grown produce when buying celery.