Soups

Beth's Chicken and Wild Rice Soup

4

A hot, hearty chicken soup that simple to make and oh so comforting!

4
2 boneless skinless chicken breast halves
2 Tablespoons canola oil
1/2 large onion, diced
3 large carrots, peeled and diced
2 celery stalks, diced
salt & pepper
10 cups of low sodium chicken broth
1 teaspoon of dried parsley
1/4 teaspoon of garlic powder
1/4 teaspoon of dried thyme
1 cup wild and long grain rice mix
In a medium pot add water (enough to cover the chicken breasts) and bring it to a boil. Add the chicken breasts and poach for 25 minutes. Meanwhile to a medium stock pot, add oil and heat over medium...
See the full directions on my site
Nutritions

Calories
214

Sodium
2472mg
103% DV

Fat
24g
37% DV

Protein
8g
17% DV

Carbs
24g
8% DV

Fiber
11g
45% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV