
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