Roast Chicken and Rice Soup

Name: Roast Chicken and Rice Soup
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 smalls carrots, peeled and thinly sliced; 710 milliliters coarsely chopped white meat and 1/2 cup sauce from Roast Chicken; 355 milliliters cooked brown rice; 118 milliliters chopped dill leaves; 0 teaspoons kosher salt; 1 lemon, in wedges; 1 liters lower-sodium chicken broth

You can never have too many main course recipes, so give Roast Chicken and Rice Soup a try. One portion of this dish contains approximately 23g of protein, 14g of fat, and a total of 306 calories. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of lemon, lower-sodium chicken broth, meat and 1/2 cup sauce from roast chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 17 minutes.

Instructions

In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).

Ingredients you will need

Carrot