Italian · Dinner
Chicken and Rice Soup (GLP-1)
A light Italian-style soup simmered with bone-in chicken thigh until tender, then shredded back into a brothy base with carrot, celery, onion, and cannellini beans for fibre. Rice and parmesan round out the broth, finished with parsley and lemon for a clean, protein-forward bowl.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
390Calories
36.1gProtein
10.9gFat
33.8gCarbs
4gSugar
5.8gFiber
540mgSodium
125mgChol
3.2gSat Fat
750mgPotassium
130mgCalcium
2.8mgIron
0.5mcgVitamin B12
8.2mgVitamin C
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Dice carrot, celery, and onion; mince garlic; trim excess visible fat from chicken thigh.
2
Heat olive oil in a medium pot over medium heat. Add vegetables and sweat 4 minutes until softened. Add chicken thigh and stock, bring to a boil, then reduce to low and simmer covered 25 minutes until cooked through.
3
Remove chicken thigh, discard bone, shred meat, and return to pot with rice and cannellini beans. Simmer uncovered over medium-low heat 12 minutes until rice is tender.
4
Stir in lemon juice, season with salt and pepper, grate parmesan over top, sprinkle with parsley, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, bone-in chicken thigh
- 2/3 cup120g cannellini beans, cooked
- 1/2 cup90g basmati rice, uncooked
- 22 small carrot (100g)
- 22 stalk celery (80g)
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 3 cups720ml chicken stock, low sodium
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parmesan
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
