A delicious and satisfying soup with Mediterranean flavors that can be on the table in less than 30 minutes? Especially if you have a rotisserie chicken and leftover rice on hand, which is something I plan for when leftovers are in the fridge. What’s so great about this meal is making extra and eating it for lunches during the week, and it’s super healthy for any kind of wellness diet—bonus! Tip: get yourself a cute thermos and taking healthy soup for lunch is a special treat.
CHICKEN, RICE & VEGGIE SOUP
Serves 5-6
64 oz salt-free chicken broth
1 cup chopped carrots
1 cup chopped zucchini
1 Tbsp. Italian seasoning
1 tsp dried oregano and parsley
salt & pepper to taste
1 cup cooked chicken, cubed
1/2 cup cooked brown rice for each bowl
1/2 cup torn fresh spinach for each bowl
1 Tbsp. crumbled goat cheese or feta cheese
1 Tbsp. pesto for each bowl
1. Pour broth into a soup pot. Add carrots, zucchini and all seasonings. Bring to a boil, then simmer for 10 minutes until vegetables are softened. Add chicken and simmer to heat.
2. Place rice and spinach in the bottom of each individual soup bowl. Add soup and cheese and pesto to garnish.