Low Fat Chicken and Rice Soup

When my poor husband was sick in bed with flu-like symptoms, the only thing he wanted to eat was a steaming bowl of chicken soup. In itself, chicken soup won't cure colds or flu, but chicken soup is soothing and comforting, and nutritious, too.

• 4 cups fat-free, low-sodium chicken broth
• 1 small onion, chopped
• 2 ribs celery, sliced
• 2 medium carrots, halved lengthwise and sliced
• 1 cup sliced mushrooms
• 1 cup green beans, sliced
• 1/2 cup uncooked rice
• 2 cups chopped cooked chicken

Heat broth in a Dutch oven or large saucepan on medium. As the broth begins to bubble, add vegetables and rice. Reduce heat to low, cover and simmer for 20 minutes, until rice is tender, stirring occasionally. Add cooked chicken, stir into soup, then cover and cook for 2-3 minutes.

Makes 6-8 servings

Per Serving: Calories 176, Calories from Fat 10, Total Fat 1.1g (Sat 0.2g), Cholesterol 44mg, Sodium 120mg, Carbohydrate 21g, Fiber 2.7g, Protein 20.5g

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