Chicken and Rice Soup with Lemon and Ginger

Yield: Serves 6 (serving size: 1 1/2 cups)

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 tablespoons finely minced fresh ginger

1 tablespoon white miso

1 (8-ounce) package preslicedcremini mushrooms

4 1/2 cups unsalted chicken stock

1 1/2 cups shredded skinless rotisserie chicken breast

3 cups chopped bokchoy

1 (8.5-ounce) pouch precooked brown rice

1 tablespoon lower-sodium soy sauce

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bokchoy; bring to a boil. Reduce heat, and simmer 8 minutes.
2. While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bokchoy is tender. Remove from heat; stir in lemon rind and juice.

Nutritional Information Amount per serving

Calories 185 Fat 5 g; Satfat 0.8 g;  Monofat 2.2 ;g Polyfat 0.6 g; Protein 18 g; Carbohydrate 18 g; Fiber 2 g; Cholesterol 33 mg; Iron 1 mg; Sodium 607 mg; Calcium 71 mg