Chicken and Rice Soup
Spinach-Ranch Salad and Crackers
Ingredients
- 1 cup chopped onion
- 1 cup chopped carrot
- ½ cup chopped celery
- ½ Tbsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- 1 cup water
- ¼ tsp dried thyme
- 2 cups chopped rotisserie chicken
- ½ cup instant whole-grain brown rice
Instructions
- Sauté onion, carrot, and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes, stirring often.
- Stir in broth, water, thyme, and desired amount of pepper; bring to a boil.
- Reduce heat, and simmer, partially covered, 15 minutes or until vegetables are tender.
- Stir in chicken and rice. Cook, uncovered, 10 minutes or until rice is tender.
Side Dish Ingredients
- 8 cups baby spinach
- 1 heirloom tomato, cut into wedges
- ½ cup refrigerated yogurt Ranch dressing
- 20 whole-grain saltine crackers
Side Dish Instructions
- Combine spinach and tomato; drizzle with dressing. Toss to coat.
- Serve salad and crackers alongside soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
267
|
122
|
389
|
| Fat (g) | 5 | 5 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 26 | 17 | 43 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 739 | 539 | 1278 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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