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Linds and Ally here! We want to share our cooking experiences with you to help you start having a more fabulous experience in the kitchen. It is our mission to bring you simple yet deliciously healthy recipes that you can make in a flash! Thanks for visiting!
XOXO, CutieTwins

Jan 11, 2011

Get Warm this Winter: Chicken, Rice and Veggie Soup

I am one of those chronically cold people. (I’ve been known to wear Ugg boots when I’m boating in the middle of July.) So when there is snow on the ground, I can never seem to warm up. From morning until night, I’m usually freezing. A good, hearty soup is one of the few things I can always count on to make me warm.

I recently made this chicken, rice and veggie soup. It’s delicious, filling and HEALTHY! At less than 200 calories per serving, you’re sure to stick to your new year’s resolution, feel satisfied and get cozy with this recipe.

3 medium carrots
2 stalks celery
1 medium onion
Several leaves of kale
¾ cup brown jasmine rice
1 medium chicken breast
1 lemon
2 bay leaves
4 cups chicken broth
1 cup water

In a large pot, bring a ½ cup of chicken broth to a boil. Chop carrots, onion and celery. Reduce broth to a simmer and add carrots, onion and celery. Cook until onion becomes transparent (about 8 minutes). Stir occasionally.

In pot, add the remainder of your chicken broth, water, rice and bay leaves. Cut chicken breast into cubes, and add chicken to the broth. Squeeze the juice from one lemon (about ¼ cup), and add to broth. Bring broth to a boil, and then reduce to a simmer. Stir occasionally. Allow soup to simmer until chicken and rice are cooked (35 to 40 minutes). When chicken and rice are completely cooked, turn off the stove.

Thinly slice several leaves of kale. Remove bay leaves, and add kale. Allow soup to sit covered until kale is slightly wilted (three to five minutes). Add pepper to taste.

This soup is great paired with whole-wheat, grilled cheese sandwiches. The recipe makes five hearty servings and makes great leftovers! Enjoy!!

The CutieTwins
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