Heart and Kidney Friendly Chicken Rice Soup

Can be made in 35 minutes if you have 3 peices of chicken thighs left-over from yesterday. Nourish your body with a bowl of comforting goodness! This Heart and Kidney Friendly Chicken Rice Soup is packed with lean protein from chicken breast and inflammation-fighting nutrients from vegetables like celery and cabbage. It's a flavorful and wholesome meal you can feel good about enjoying.

Ingredients

• 2 tsp olive oil
• 1 cup diced onion
• 1 cup chopped celery
• 1½ cups bagged coleslaw mix
• 2 small garlic cloves, minced
• 2½ cups cooked diced chicken breast
• 6 cups no-sodium chicken broth
• ½ cup uncooked white rice
• 1 tsp Mrs. Dash Garlic & Herb seasoning
• ¼ tsp dried thyme
• ¼ tsp poultry seasoning or sage
• 2 tsp fresh lemon juice (added at the end)

Instructions

1. Heat oil in a medium-large pot over medium heat. Add onion and celery. Cook 4–5 minutes until softened.
2. Stir in coleslaw mix, garlic, Mrs. Dash, poultry seasoning, and thyme. Cook 2–3 minutes until slightly wilted.
3. Pour in broth and stir in uncooked rice. Bring to a gentle boil, then reduce heat and simmer about 15 minutes, until rice and vegetables are tender.
4. Stir in cooked diced chicken. Simmer 5–7 minutes to warm through.
5. Add lemon juice before serving. Taste and adjust with more herbs or lemon if needed.

Nutrition Per Serving

Makes 4 servings