1 t. oil
1-2 boneless, skinless chicken breast, cubed
3/4 c. onion, chopped
1 medium carrot, shredded
1/2 celery rib, thinly sliced
1 garlic clove, minced
1 can (14.5 oz.) chicken broth
1/4 c. uncooked, instant brown rice
1/8 t. crushed red pepper flakes
1/4 t. basil
1/4 c. mozzarella cheese, shredded
2 t. Parmesan cheese, grated
Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink. Add in onion, carrot, celery and garlic for 4 minutes or until onion is soft. Add the broth, rice, pepper flakes and basil. Increase heat to high and bring to a boil. Reduce the heat and simmer, covered for 10 minutes or until celery is tender and rice is soft. Serve into bowl. Sprinkle each bowl with cheeses.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a light chicken soup that coupled with some bread from the bread maker or biscuits makes a great meal. To shredded the carrots, I just used my cheese grater and used the large grater holes. If red pepper flakes are not something you use regularly, here is my suggestion. Pick up a packet the next time you have pizza. Now I'm not encouraging you to snag handfuls of red pepper packets from your local pizzeria just one or two from time to time. This soup is low in fat & calories too! I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesdays.
Recipe adapted from the American Heart Association's Love Your Heart recipes