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Gluten Free / Moderate

Friendly: Chicken and vegetable soup with brown rice

Chicken and vegetable soup with brown rice

Lunch
Serves: 4

Ingredients

  • 1 cup uncooked brown rice rinsed and ready to cook
  • 1 large leek (approx 200 grams) sliced white part only
  • 150 grams carrot peeled and chopped *
  • 150 grams celery sliced
  • 2 garlic cloves
  • 8 cups of water
  • 3 teaspoon salt
  • 300 grams cooked chicken, chopped or shredded (leftover roast or poached or chicken breast baked in oven
  • A little spray of oil
  • Optional 1 tablespoon of herbs – parsley or chives or mixed

Instructions

1

Spray large sauce pan with a little oil

2

Add vegetables and garlic and fry for 2-5 minutes

3

Add water and salt and bring to the boil

4

Add rice – bring back to the boil and simmer until rice is soft, approximately 30 minutes

5

Add chicken cook for a further 5-10 minutes

6

Stir through herbs and serve

Nutrition

  • 350/serve Calories

Notes

* Leave out carrot for Strict salicylate diet and strict Failsafe RPAH elimination diet (ED). Note: while carrots are considered a medium salicylate vegetable for the RPAH ED, I consider this soup to be low salicylate per serve of 1/4 recipe - total salicylates with carrots is approx 0.15mg