Low Fat Chicken Soup with Rice

Warm, comforting, and nutritious, this Low Fat Chicken Soup with Rice is the ultimate bowl of health and flavor. Featuring tender bites of lean chicken breast, hearty long-grain rice, and a vibrant medley of vegetables including carrots, celery, and peas, this soup is perfect for a wholesome weeknight dinner or a light, satisfying lunch. Simmered in low-sodium chicken broth and delicately seasoned with thyme, garlic, and a hint of black pepper, this recipe delivers bold flavor while keeping it guilt-free. Ready in just 50 minutes with only 15 minutes of prep time, this one-pot wonder is an easy and low-fat alternative to traditional chicken soup. The finishing touch of fresh parsley not only adds a pop of color but also elevates the flavor to new heights. Perfectly balanced and ideal for meal prep, this chicken soup with rice is a must-try for those seeking comfort without the extra calories.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 piece boneless, skinless chicken breast
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup long-grain white rice
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

1. Begin by trimming any excess fat from the chicken breast. Cut it into bite-sized pieces and set aside.

Step 2

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, and cook for about 3 minutes until it's soft and translucent.

Step 3

3. Add the sliced carrots, celery, and minced garlic to the pot. Sauté the vegetables for an additional 5 minutes, stirring occasionally.

Step 4

4. Pour in the low-sodium chicken broth and bring it to a gentle boil.

Step 5

5. Add the chicken pieces, bay leaf, and dried thyme to the pot. Allow the mixture to return to a simmer.

Step 6

6. Once simmering, add the rice, reduce the heat to low, cover the pot, and let it cook for about 20 minutes or until the rice is tender and the chicken is cooked through.

Step 7

7. Add the frozen peas to the pot and cook for another 5 minutes.

Step 8

8. Season the soup with salt and black pepper, adjusting to taste.

Step 9

9. Remove the bay leaf before serving.

Step 10

10. Finally, garnish each bowl with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(2428.5g)

Amount per serving	% Daily Value*
Calories	1031.7

Total Fat 25.4g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 147.9mg	0%
Sodium 1993.1mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 18.3g	0%
Total Sugars 29.0g
Protein 84.5g	0%

Vitamin D 8.7IU	0%
Calcium 262.6mg	0%
Iron 8.8mg	0%
Potassium 2077.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 32.7%

Carbs: 45.2%