This morning I was really craving a bowl of broth-based soup with rice and beans. That sounds so specific, but it's what I wanted. I also had a container of cooked chicken breast that I needed to use up, so I created this soup and had it for a very early lunch (or late breakfast?). It was so delicious and really hit the spot!
1 teaspoon olive oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
2 spring onions, thinly sliced, whites and greens separated
2 skinless, boneless chicken breasts, cooked and shredded
1/2 teaspoon ground ginger*
1 teaspoon chicken bouillon granules
6 cups chicken broth
1 can white beans, drained
2 teaspoons lite soy sauce (reduced sodium)
1 teaspoon rice vinegar
Hot cooked rice
Heat olive oil in a large stockpot over medium heat. Add carrots, celery, and the spring onion whites. Cook and stir for about 2 minutes, then cover and reduce heat to medium low. Allow the veggies to steam and soften for about 5-7 minutes.
Add chicken and seasoning; stir to mix well. Add chicken broth, beans, soy sauce, and rice vinegar. Stir gently and raise heat to high and bring to boil. Cover and reduce heat to low. Simmer for about 10 minutes.
Place 1/2 cup of rice in a bowl and ladle 1 to 1 1/2 cups of the soup over the rice. Top with some of the sliced green parts of the spring onions to serve.
*If I had fresh ginger on hand, I would have minced some to add to the soup.
Yield: about 10 bowls. Each bowl of soup without rice is about 95 calories; 1/2 cup of rice adds about 120 calories.
