Spiced Chicken and Vegetable Soup Recipe
By Lisa Mosing, MS, RD, FADA, Special to LifeScript

This recipe serves: 4
Cooking time: 30 minutes

Ingredients

• 4 ½ cups vegetable juice, low-sodium
• 2 cups chicken or vegetable broth, low-sodium
• 4 cups assorted vegetables, such as carrots, broccoli, green beans, bell peppers,
  Mushrooms and cauliflower1 onion, chopped
• 1 ½ cups chopped tomatoes
• 1 ½ cups green apple, chopped
• 1 cup instant brown rice, cooked
• 1 ½ teaspoons curry powder
• 1 ¼ cups cooked chicken breast or tofu, cut into thin slices
  

Cooking Instructions

1. In a large saucepan, mix the tomato juice, broth, onion, vegetables, tomatoes and apple and
   bring to a boil.
2. Add the rice and curry powder.
3. Reduce heat and cover. Simmer 10-15 minutes, stirring often.
4. Add the chicken or tofu and heat 5-10 more minutes.

Nutrition Facts

• Serving Size: 1/4 recipe
• Calories 306
• Protein 21 g
• Total Carbohydrate 43 g
• Dietary Fiber 6 g
• Total Fat 5 g
• Saturated Fat 1 g
• Sodium 263 mg
• Cholesterol 39 mg
• Percent Calories from Fat 14%
• Percent Calories from Protein 28%
• Percent Calories from Carbohydrate 58%