The MS Diet is still going strong. I would like to share a Chicken Soup recipe that I prepared. Great for this time of year. I also enjoyed Blue Diamond Gluten Free Crackers with this in the Ranch Flavor.
This takes about 2 hours from start to finish with the prep and simmer time included.
3 Boneless Skinless Chicken Breast
32 oz. Free Range Chicken Broth Low Salt
4 Tables Olive Oil
2 Knorr Chipotle Mini Cubes
1 cup Brown Rice
2 Small Shollot
3 Stalks of Celery ( 2 cups)
1 Small bag of Baby Carrots
3 Ears of Corn (cut into 6 or more pieces)
1 Green Bell Pepper
1 Red Bell Pepper
Mrs Dash Original Seasoning or Garlic
Garnish:
2 Roma Tomatoes
1 Large Avocado
Cilantro
1/2 Red Onion
Directions for Prep: In a large soup pot, saute shallots, celery, bell peppers in olive oil until translucent. Cut chicken breasts into bite size pieces and season with Mrs Dash, (I use Original). Add chicken to vegetables and cook until lightly brown and done. Next add carrots and corn. Continue to cook on medium high heat 2 - 3 minutes more. Add 32 oz chicken broth and Chipotle seasoning cubes, simmer for 35 - 40 minutes.
Then, add 1 cup uncooked brown rice and 2 cups additional liquid (water). Simmer at high heat for additional 40 minutes or until rice is cooked.
Garnish:
Mince red onion and cilantro combine with cut and seeds removed tomatoes. You can chop by hand or use food processor. Cut or chop avocados into large bit size pieces or slices. Use as a garnish for each of a bowl of soup.
Hope you enjoy this recipe as much as I did creating, cooking and eating it!
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