Chicken Soup for the Soul
By the end of the day I was so incredibly worn out and annoyed… perfect day to curl up with a hot bowl of soup! I didn’t have any chicken on the bone to make a broth with, but I had a few cans of College Inn chicken broth and picked up some veggies to round out the broth.
Chicken broth w/ veggies:
- 4.7 oz chopped carrots
- 5.7 oz chopped celery
- 2 oz yellow onion, cut into wedges
- 2 (14.5 oz) cans 99% fat free College Inn chicken broth
- 1 garlic clove, lightly smashed
- dash lemon-pepper
- 1/4 tsp ground black pepper
- 1 bay leaf
- dash dried thyme
Basically I just threw everything into the pot, brought it to a boil and then reduced the heat to medium and let it cook until the vegetables were tender. Then I poured about half of it into a bowl with 3 oz cooked brown rice. For only 207 calories per serving (3 oz rice per serving), this was incredibly filling and delicious!
I paired the soup with some of the pureed butternut squash that I had reserved in the freezer with some salt & cinnamon. Heated it up for a few minutes and it was just the thing! After dinner I was still looking for something to nibble on so I had a few plain, salted rice cakes and one more of my Walnut Blondies… Yummy!!