Chicken, Mushroom & Rice Soup
For this healthy chicken soup recipe, you'll start with raw chicken to make stock from scratch. If you're short on time, skip Steps 1-2 and use 12 cups low-sodium chicken stock and about 1 1/2 pounds shredded cooked chicken in Step 4.
To make ahead: Refrigerate stock and shredded chicken separately for up to 4 days.
1 1/2 starch, 1 vegetable, 4 lean meat, 1/2 fat