Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
A deliciously warming way to use leftovers.
Diet Type: Low Fat
Ingredients:
  • 1 large Spanish onion, chopped
  • 3 stalks celery, sliced
  • 4 cups water or fat-free chicken stock (water used in nutrition analysis)
  • 1 small butternut squash, peeled, cut into 1
  • 2 cups cooked and shredded chicken
  • black pepper to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups green cabbage, cut into 1
  • 2 cups cooked brown rice (or 3/4 cup uncooked)
  • 2 teaspoons salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried Thyme
  • 1/2 teaspoon Savory
  • Serves: 6
    Cooking Time: 30 minutes - one hour
    Instructions:
    In a large soup pot, saute onion, garlic and celery in oil over medium heat until the vegetables are soft, about 5 minutes. Add seasonings and saute 1 minute more. Add water or stock, bay leaf and peppercorns, cover, bring to a boil. (If you’re using uncooked rice, add it at this point, lower heat to a gentle boil and cook for 30 minutes, then follow remaining directions). Add cabbage and squash and simmer 15 minutes. Add cooked rice, chicken, salt, pepper and celery leaves and simmer 5 minutes more.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 6
    Amount Per Serving 
    Calories 198
    Calories from Fat 40
     % Daily Value*
    Total Fat 4g7%
      Saturated Fat 1g4%
      Mono Fat 2g 
      Poly Fat 1g 
    Cholesterol 36mg12%
    Sodium 834mg35%
    Total Carbs 24g8%
      Dietary Fiber 3g11%
    Protein 16g 
    Iron10%
    Calcium6%
    Vitamin C18%
    Vitamin E2%
    Vitamin A25%
    Vitamin B-122%
    Vitamin B-620%
    Pantothenic acid7%
    Niacin26%
    Riboflavin6%
    Thiamin7%
    Folate8%
    Selenium21%
    Manganese45%
    Copper5%
    Zinc7%
    Potassium11%
    Phosphorus16%
    Magnesium15%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.