Sunday, December 4, 2011

Grilled Chicken And Brown Rice Soup

1 Dutch Oven
1 TBSP Canola Oil
1 Diced Onion
2 TBSP Minced Garlic
8 Ounces Diced Portebella Mushrooms
1 Can No Salt Added Petite Diced Tomatoes
16 Ounces Frozen Cut Okra
1 TSP Grown White Pepper
1/4 TSP Sea Salt
1 TSP Lighthouse Freeze Dried Parsley
1 Quart (32 Ounces) Very Low Sodium Chicken Stock/Broth
24 Ounces Cooked Brown Rice
1/2 Package of Tyson Grilled & Ready Chicken Breast Chunks

Cook Plain Brown Rice Drain, & Set Aside Do Not Use ANY Salt or Butter
Heat Oil In Dutch Oven On Medium Low Heat
Add Onions, Garlic, Mushrooms, & Okra
Saute Until Just Tender
Add Chicken Broth
Add Tomatoes
Add Okra
Add Chicken
Add All Spices
Add Rice And Cook on Low With Cover For 20-30 Minutes To Infuse Flavors

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