Low-sodium Chicken Rice Soup
A nice, warm soup for people who prefer to eat reduced-salt food. Sometimes I add carrots, mushrooms and/or zucchini. If you don't have sherry, use dry white wine, or if you don't have wine, white-wine vinegar or rice vinegar will do. Whatever you do, don't use "cooking sherry" or "cooking wine" if you're aiming for low sodium, because these have salt added to them. Cooking time doesn't include time to cook chicken; I generally make this with left-over cooked chicken.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- pepper
- 1/2 cup uncooked rice
- 1/4 teaspoon celery seed
- 1 1/2 tablespoons chopped fresh parsley
- 6 cups sodium-free chicken stock
- 1 1/2 teaspoons dry sherry
- 3 tablespoons finely minced onions
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/16 teaspoon dried rosemary
- 1 cup chopped cooked chicken
- Carbohydrate 13.4518884370877 g
- Cholesterol 20.7666666666667 mg
- Fat 1.846845625 g
- Fiber 0.51897186656793 g
- Protein 7.88240364582627 g
- Saturated Fat 0.503548083333333 g
- Serving Size 1 1 serving(s) (42g)
- Sodium 21.0251666663487 mg
- Sugar 12.9329165705198 g
- Trans Fat 0.256971458333334 g
- Calories 107 calories
Combine stock through pepper in a large pot. Bring to a boil. Add rice, cover, lower heat and simmer over low heat 20 minutes. Add chicken and continue to cook until chicken is hot and rice is tender. Sprinkle with parsley. Serve at once.
