1 teaspoon olive oil
½ medium onion, chopped
4 celery ribs, diced
3 medium carrots, diced
2 teaspoons dill, fresh or dried
½ cup long-grain brown rice (white rice for bland or low-fiber diets)
Salt and pepper, to taste
2 pounds chicken breast on the bone, skinned
5 cups water (or broth)
Chopped parsley, to garnish (optional)
If you are on a bland diet, here’s a way to transform this soup to fit in with your needs.
1) Discard the onion, and sauté the remaining veggies until tender in a couple of tablespoons of stock instead of oil. Stir in a pinch of asafetida, if you can find, with the veggies just as they start to get soft, before you add the chicken and water. This spice adds oniony taste without the digestive problems.
2) Use white rice instead of brown. White rice cooks in 20 minutes, so if you like it al dente, add it about 20 minutes after you add the chicken in step 2. Cook for another 20 minutes. If you like your rice softer and starchier, add it in at the same time as the chicken.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.