Chicken Brown Rice Soup:

Warm up the cold winter nights with this fabulously simple and filling one pot meal option. It is a wonderful entrée recipe for your potluck too. So, what are your thoughts?

Ingredients:

• Low-sodium chicken broth – 4 cups, divided
• Red Onion – 1, medium, finely chopped
• Carrots – 4, medium, finely chopped
• Celery – 2 stalks, finely chopped
• Water – 2 cups
• Brown rice – 1 cup
• Chicken breast – 1 small, cut into 1/3 inch cubes
• Bay leaf – 1
• Collard Greens – 1 bunch, stems discarded, leaves finely chopped

How To Prepare:

1. Place a large pot filled with ½ cup chicken broth on medium to high heat. Simmer for a while.
2. Mix in bay leaf, onions, celery, and carrot and cook, stirring now and then until onion turns translucent.
3. Mix in rice, chicken breast pieces, water, and the rest of the broth.
4. Let the mixture come to a boil.
5. Lower the heat, cover the pot, and let the mixture simmer for about 40 minutes or until chicken is soft, and rice is tender.
6. Discard the bay leaves and mix in collard greens.
7. Simmer for about 5 more minutes or until collard greens wilt and turn tender.
8. Turn off the heat.
9. Spoon into soup bowls and sprinkle a little pepper powder and serve hot.