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About
Recipe By: Jessica K. Black, N.D.
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 6 Serving(s)
Summary
(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 cupnonfat organic chicken broth
1 1/2 cupwater
1 cupdiced onion
1 cupdiced carrots
1 medclove garlic, minced
2 tbsp.miso paste
2 1/2 cupcooked turkey, cubed
1 cupcooked brown rice
3 tbsp.chopped fresh parsley
Instructions
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.