Chicken (or Leftover Turkey) & Skinny Rice Soup

 If you overindulged last week, here's a tasty way to get back on track.

Chicken & Skinny Rice Soup has just 98 calories
& 9g carbs per serving.

After the Thanksgiving Feast last week, many of us are looking for ways to use leftovers and get back on track to our weight loss goals.  Thankfully, you can do both with this easily adaptable Chicken & Skinny Rice Soup recipe.  With just 98 calories, 9g carbs, and 4g of fat per serving, this healthy and filling soup is an easy way to comfort and care for yourself during the hectic holiday season and after. If you have leftover turkey breast, simply use it in place of the chicken breast.  Using Skinny Rice Shirataki in place of regular rice or pasta cuts calories and carbs, making the soup very waistline-friendly.












Chicken & Skinny Rice Soup

Skinny Rice Shirataki is made from a yam native to Asia
called Konnyaku. It has 0 calories and no net carbs per serving.

(Adapted from WholeFoodsMarket.com)

• 8 cups low-sodium chicken broth, divided
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 2 cups water
• 2 packages Skinny Rice Shirataki 
• 1 small chicken breast, cut into 1/2-inch cubes (or turkey breast) 
• 1 cup kale*, thick stems removed and leaves chopped
  *Substitute baby spinach leaves if desired

Method: 

In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through. Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.

Makes 8 servings.
Per Serving (made with chicken breast and Skinny Rice): 98 calories, 4g fat, 9g carbohydrates, 1g fiber, 10g protein, 14mg cholesterol, 114mg sodium