Spring fresh chicken soup (clean eating)

From Tosca Reno’s Clean Eating Cookbook, I found this great and easy soup recipe. Light, yet filling and great flavor. This was easy enough to make on a weeknight after work, and was great as leftovers for lunches!


2 cups cooked brown rice
8 cups low sodium chicken stock or vegetable stock or water
2 low sodium bouillon cubes
2 skinless, boneless chicken breasts
2 leeks, white and light green parts only, washed well and chopped coarsely
3 inner stalks celery leaves included, chopped coarsely
 1 1/2-2 cups bean sprouts
1 tsp sea salt
**I also added a sprinkling of garlic powder and freshly gr. pepper***

Place stock or water in soup pot. Bring to a boil. Once boiling, add chicken and bouillon cubes and bring to a boil again.Reduce heat and let simmer while you prepare vegetables.
Add chopped leeks and celery and cook 10 minutes.  I added pepper and garlic here.
Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and rice. Cook 3 minutes more.
Add sea salt and stir. Serve immediately.


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