This week, our friend Chef Robert Lewis from The Happy Diabetic has a delicious soup that your family will love. Best of all, it is low in carbs which makes it a perfect meal for people with diabetes.
2 TBSP Olive oil
1 Medium Onion diced
2 Celery Stalks chopped
2 Small Carrots chopped
3 Garlic Cloves crushed and minced
1/2 tsp Dried Thyme
1/2 tsp Rosemary
1/4 cup Chopped fresh Parsley
8 cups Chicken stock
2 Chicken Breast halves
1 cup Wild/Brown Rice blend
1 cup Milk
1/4 cup Cornstarch
1. Drizzle the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrots and season with pepper to taste. Cook the vegetables until they’re nice and tender, about 10-15 minutes. Add the garlic and herbs and cook for 3 more minutes.
2. Add the chicken broth and bring it to a boil. Add chicken breast halves and cook until they’re no longer pink in the center, about 10 minutes. Remove the chicken and set aside to cool. Once they are cool enough to handle, dice the chicken into ¼ inch dices. Add wild/brown rice blend to the pot then place a lid on top. Turn the heat down to medium-low and simmer for 40-50 minutes or until the rice is tender.
3. In a small bowl, whisk together the milk with cornstarch until smooth. Slowly drizzle the milk mixture into soup while stirring. It will thicken slightly. Add the chicken and simmer soup uncovered for 10 minutes.
4. If the soup is not as thick as you’d like, you can mix ¼ cup milk and a tablespoon of cornstarch and add that to the soup slowly. If the soup is too thick, add a little chicken broth or milk to the soup.
That’s it, let’s eat! If the soup needs more flavor, season it with fresh ground black pepper.