This one is easy & delicious! Use that leftover chicken in the fridge or pick up a rotisserie chicken on the way home if you are short on time.
Ingredients: Serves: 4 ½ rotisserie chicken (or 2-3 cooked chicken breasts) 1 tbsp extra virgin olive oil ½ cup finely diced onion ½ cup finely diced celery ½ cup finely diced carrot 2 cups low-sodium chicken broth 3 cups low-sodium vegetable broth 1 tsp kosher salt 1 cup COOKED brown rice or wild rice (Cauliflower rice if you want lower carb) ¼ cup chopped fresh herbs (your choice)
Instructions: ❶ Shred precooked chicken breasts or if using a rotisserie chicken remove skin, pull meat off & shred.
❷ Heat the olive oil over medium heat in a 4-quart pot. Add the onion, celery, and carrot and cook until soft, about 5 minutes.
❸ Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
❹ Add the shredded chicken, rice, and fresh herbs and simmer for 5 minutes.
You can add more chicken if you like it a little more filling! I also like to serve mine over a 1/4 cup of riced cauliflower.
Nutrition: 225 calories, 10 g fat, 18 g carbs, 3 g fiber, 15 g protein
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