Serves: 6
Total Calories: 810

1 cup chopped cooked chicken (leftovers are fine)
6 cups low salt chicken broth
2 bay leaves
4 teaspoons very finely minced onions
1 carrot peeled, halved, and chopped into small pieces
1 stalk celery (including leaves) halved and chopped into small pieces
4 whole allspice (optional)
8 peppercorns (or a couple of grindings of fresh)
1/2 teaspoon salt
1 cup cooked rice (brown basmati, texamati, etc)
2 teaspoons olive oil
juice of 1-2 lemon

Combine chicken, chicken broth, bay leaves, onion, carrot, celery, allspice, peppercorns, and salt. Cook 10 minutes at a slow simmer. Add rice and simmer another 15 minutes. Remove from heat and stir in olive oil and lemon juice. Start with juice from 1 lemon and taste. Add more as necessary (lemons vary in juiciness so you’ll have to do this one by taste).

Nutritional Facts:

Serves: 6
Total Calories: 810
Calories from Fat: 58

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho