Ingredients
2
cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1
tablespoon sesame oil
1
clove garlic, finely chopped
1/4
cup chopped green onions
3
cans (14 ounces each) fat-free chicken broth with 33% less sodium
1
cup chopped carrots
2
cups chopped cooked chicken breast
1
cup chopped bok choy or spinach
1
can (8 ounces) sliced water chestnuts, drained
1/8
teaspoon pepper
Preparation
While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.
