January is National Soup Month and January 13 is Gluten Free Day. CRMC's expert Registered Dieticians have shared some great recipes for a tasty dinner! Below is the recipe for Chicken Vegetable "Rice" Soup, with a link to more recipes that they've cooked up at the bottom. 

Chicken Vegetable “Rice” Soup

1# chicken breast, cooked and diced or shredded

1 yellow onion, diced

3 stalks celery, diced

1 red pepper, diced

2 carrots, shredded

2 cups broccoli florets

2 cups riced cauliflower

2 cups fresh baby spinach

8 cups chicken stock

1 Tbsp turmeric

Olive oil

Cook chicken breast and dice or shred, per your preference. In a large stock pot, heat a small amount of olive oil and sauté onion, celery, red pepper and carrots until onion is translucent, about 5 minutes.  Add cooked chicken, chicken stock and turmeric.  Bring to a boil and simmer 20 min.   Add broccoli, cauliflower and spinach and simmer another 10 minutes.  Serve.

For added health benefit, sprinkle your soup with 1 Tbsp ground flax, chia or hemp hearts after dishing into your bowl.

For more recipes, click here: 

 https://www.cuyunamed.org/download_file/view/1875/1317

 

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