Chicken & Rice Soup with Lemon and Ginger

Makes 6 servings (serving size: 1 1/2 cups)
185 calories per serving

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 presliced cremini mushrooms
• 4 1/2 cups unsalted chicken stock
• 1 1/2 cups shredded skinless rotisserie chicken breast
• 3 cups chopped bok choy
• 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

Directions:

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

Source: myrecipes.com

Photo: Randy Mayor; Styling: Lindsey Lower