Calories
350 cals
Fat
15 g
Saturated Fat
4 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
7 g
Carbohydrates
18 g
Sugar
2 g
Fiber
3 g
Protein
34 g
Sodium
1019 mg
If you are on a bland or low-fiber diet, here’s a way to transform this soup to fit your needs.
1) Discard the onion, and sauté the remaining veggies until tender in a couple tablespoons of stock instead of oil. Stir in a pinch of asafetida, if you can find it, 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.