Chicken Zucchini Rice Soup (Low Sodium)
Light chicken soup with zucchini, carrots, celery, and a touch of brown rice for gentle carbs. Soothing and kidney-conscious.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 4 servings
- diced
- 160 gCarrot(more recipes)sliced
- 120 gCelery(more recipes)sliced
- diced
- uncooked
- minced
- chopped
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.
Nutrition Facts
Per 4 servings
Dietary Information
Good For
Shopping List
10 items for 4 servings
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Chicken Zucchini Rice Soup (Low Sodium)
Light chicken soup with zucchini, carrots, celery, and a touch of brown rice for gentle carbs. Soothing and kidney-conscious.
Ingredients
- •320 g Chicken Breast
- •200 g Zucchini (diced)
- •160 g Carrot (sliced)
- •120 g Celery (sliced)
- •100 g Onion (Yellow) (diced)
- •60 g Brown Rice (uncooked)
- •6 g Garlic (minced)
- •12 g Extra Virgin Olive Oil
- •6 g Fresh Parsley (chopped)
- •0.5 g Black Pepper (Ground)
Instructions
- 1In a pot, warm olive oil over medium heat. Add diced onion and cook 4 minutes until translucent.
- 2Add chicken breast pieces and cook 5-6 minutes until lightly browned.
- 3Stir in carrots, celery, garlic, and pepper; cook 2 minutes.
- 4Add 6 cups water, brown rice, and zucchini. Bring to a boil, then simmer 20 minutes until rice and vegetables are tender...
- 5Adjust seasoning, stir in parsley, and serve hot.
Nutrition per Serving
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