Recipe By: Jessica K. Black, N.D.
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 6 Serving(s)
(NOTE: Used low sodium chicken broth, did not add salt to the brown rice, light meat no skin roasted chicken, from fresh)
What you'll need
- 6 1/2 cup nonfat organic chicken broth
- 1 1/2 cup water
- 1 cup diced onion
- 1 cup diced carrots
- 1 med clove garlic, minced
- 2 tbsp. miso paste
- 2 1/2 cup cooked turkey, cubed
- 1 cup cooked brown rice
- 3 tbsp. chopped fresh parsley
- Step 1
Heat 1/4 cup broth in a large saucepan over medium heat.
- Step 2
Add onion and carrots. Saute until carrots begin to soften, about 5 minutes. Add garlic and saute for an additional minute.
- Step 3
Add remaining broth, water, miso paste, turkey, and rice. Simmer for 20 minutes. Sprinkle with parsley before serving.
- Step 4
SUBSTITUTION: If you have extra vegetables in your refrigerator that need to be cooked, add them to this soup; that way, it becomes something different every time you make it. If you can tolerate tomatoes, they would be a great addition to this recipe.
- Starch: 1
- Non-Starchy Vegetables: 1
- Meat/Meat Substitutes: Very Lean: 2