Chicken, Rice, And Cilantro Soup

A Heart-Healthy Soup Recipe

• 3 to 4 quarts water
• 3 or 4 carrots, sliced
• 3 celery stalks, chopped
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 2 or 3 small red potatoes, unskinned and cut into cubes
• 1 small bunch kale or broccoli, cut into bite-size pieces
• 2 to 3 organic chicken breasts, with the bone in (optional for those who don't want to include meat)
• 1 cup brown rice, prepared according to package directions
• ¼ tsp. olive oil
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 tsp. fresh cilantro, chopped

Stew carrots, celery, garlic, onion, potatoes, kale or broccoli, and chicken for 3 to 4 hours in the water. If you'd like a creamier soup, remove ¾ of vegetables and all the chicken and purée the remaining soup. Stir in the cooked rice just before serving. Add olive oil, salt, pepper, and fresh chopped cilantro. Chicken and vegetables may be eaten separately.

Makes 4 servings.

Nutritional Info (per serving): Calories 260, Total fat 5 g, Sodium 91 mg, Carbs 39 g, Fiber 3 g, Protein 14 g

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