Chicken, Rice, And Cilantro Soup

Filed Under: Recipes
Last Reviewed 06/27/2014

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 turnips, diced
  • 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 short-grain brown rice, prepared according to product directions
  • ¼ tsp. organic extra virgin olive oil
  • ¼ tsp. Celtic sea salt
  • ¼ tsp. pepper
  • Cilantro, or parsley, to taste

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 parsley or cilantro. Chicken and vegetables may be eaten separately.

Makes 4 servings.

Nutritional Info (per serving): Calories 174, Total fat 2 g, Sodium 419 mg, Carbs 30 g, Fiber 6 g, Protein 11 g

See more heart-healthy soup recipes or search all heart-healthy recipes.

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