Chicken Zucchini Rice Soup (Low Sodium)

Name: Chicken Zucchini Rice Soup (Low Sodium)
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 bowl
Cuisine: American
Ingredients: 320 g Chicken Breast; 200 g Zucchini; 160 g Carrot; 120 g Celery; 100 g Onion (Yellow); 60 g Brown Rice; 6 g Garlic; 12 g Extra Virgin Olive Oil; 6 g Fresh Parsley; 0.5 g Black Pepper (Ground)

Light chicken soup with zucchini, carrots, celery, and a touch of brown rice for gentle carbs. Soothing and kidney-conscious.

Prep: 12 min

Cook: 30 min

320 kcal/serving

4 bowl

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

320 gChicken Breast (more recipes)
200 gZucchini (more recipes)
diced
160 gCarrot (more recipes)
sliced
120 gCelery (more recipes)
sliced
100 gOnion (Yellow)(more recipes)
diced
60 gBrown Rice (more recipes)
uncooked
6 gGarlic (more recipes)
minced
12 gExtra Virgin Olive Oil (more recipes)
6 gFresh Parsley (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)

Instructions

1
In a pot, warm olive oil over medium heat. Add diced onion and cook 4 minutes until translucent.
2
Add chicken breast pieces and cook 5-6 minutes until lightly browned.
3
Stir in carrots, celery, garlic, and pepper; cook 2 minutes.
4
Add 6 cups water, brown rice, and zucchini. Bring to a boil, then simmer 20 minutes until rice and vegetables are tender and chicken is cooked through.
5
Adjust seasoning, stir in parsley, and serve hot.