This recipe makes enough extra brown rice to be used in Brown Rice Stir-fry. After cooking, allow the leftover rice to cool, then cover and refrigerate. <br><br>
Per serving 455 calories; 21 g protein; 10 g fat; 78 g carb; 12 g fiber
As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth.
Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.