LOW-SODIUM CHICKEN RICE SOUP
A nice, warm soup for people who prefer to eat reduced-salt food. Sometimes I add carrots, mushrooms and/or zucchini. If you don't have sherry, use dry white wine, or if you don't have wine, white-wine vinegar or rice vinegar will do. Whatever you do, don't use "cooking sherry" or "cooking wine" if you're aiming for low sodium, because these have salt added to them. Cooking time doesn't include time to cook chicken; I generally make this with left-over cooked chicken.
Provided by echo echo
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine stock through pepper in a large pot.
- Bring to a boil.
- Add rice, cover, lower heat and simmer over low heat 20 minutes.
- Add chicken and continue to cook until chicken is hot and rice is tender.
- Sprinkle with parsley.
- Serve at once.
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Subash Mahat
[email protected]This soup is amazing! The flavor is incredible and it's so easy to make. I will definitely be making this again.
Muhammad Shahwan
[email protected]This soup is delicious and easy to make. I love that it's low in sodium, too. I've already made it several times and it's always a hit with my family.
Jessica roosevelt
[email protected]I was really impressed with this soup. It's one of the best low-sodium soups I've ever had. The flavor is rich and satisfying, and the chicken is tender and juicy. I will definitely be making this soup again.
Martin Rowley
[email protected]This soup is amazing! It's so flavorful and comforting. I love that it's low in sodium, too. I've already made it twice this week!
Steven Kasera
[email protected]This low-sodium chicken rice soup is a lifesaver! I've been on a low-sodium diet for a while now, and it's been really hard to find satisfying meals. This soup is not only delicious, but it's also really easy to make. I've made it several times now,