Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
A deliciously warming way to use leftovers.
Diet Type: Low Fat
  • 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
    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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