My sister in law, Julie Bondy Roberts shared this recipe from Cooking Light a number of years ago. It's healthy, tasty and quick, a great combination.
Julie's Notes: This is divine! Made it tonight. Could be gluten-free with tamari. I used 2 pre-cooked chicken breasts, and made 1/2 c brown rice (not the mix they suggest). I hope there's some left by the time Steve comes home. Hands on 20 minutes, Total 20 minutes The Lemon-Ginger pairing delivers a distinct brightness to this comforting soup Ingredients 1 tablespoon olive oil ½ cup chopped onion 1 ½ tablespoons finely minced fresh ginger 1 tablespoon white miso 1 (8-ounce) package presliced cremini mushrooms 4 ½ cups unsalted chicken stock 1 ½ cups shredded skinless rotisserie chicken breast 3 cups chopped bok choy 1 (8.5-ounce) pouch precooked brown rice 1 tablespoon lower-sodium soy sauce ½ teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice Directions Step 1 Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes Step 2 While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice. Nutrition Facts Per Serving: 185 calories; fat 5g; saturated fat 0.8g; mono fat 2.2g; poly fat 0.6g; protein 18g; carbohydrates 18g; fiber 2g; cholesterol 33mg; iron 1mg; sodium 607mg; calcium 71mg.
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