No need to reach for that old recipe from your Grandmother that uses condensed soups for your soup thickener. Cream of and condensed soups are packed with sodium. Here's how you can have a delicious, warm bowl of comfort food that tastes wonderfully delicious in spite of being healthy!
AIMEE'S LEFTOVER/LIGHTENED UP CHICKEN AND RICE SOUP
- 1 Tablespoon olive oil
- 2 carrots, thinly sliced
- 2 stalks of celery, thinly sliced
- 3 cloves of garlic, minced
- 4 cups homemade or reduced sodium chicken broth
- 3 Tablespoons cornstarch
- 2 cups leftover cooked chicken, shredded or cubed
- 2 cups leftover cooked rice (Any kind works)
- Black pepper to taste
In a medium sized sauce pot, heat the olive oil over medium-low heat and cook the carrots and celery for about 5 minutes. Add the garlic and sauté just until you can smell it, stirring frequently so the garlic does not burn. In a small measuring cup, whisk 3 Tablespoons cornstarch into 1/2 cup chicken broth and set aside. Add the remaining 3 1/2 cups of chicken broth to the pot, and bring to a boil. Add the chicken broth and cornstarch mixture and whisk all together. Reduce the heat and now add the chicken and rice. (You can cook instant rice, if desired, in the soup mixture. You can also place the rice in your soup bowls and add the soup to the bowls, to prevent your soup from being too starchy). Allow everything to heat through and season with black pepper, to taste. Enjoy!