Hearty chicken and red rice soup with limas, cabbage, and sweet peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty chicken and red rice soup with limas, cabbage, and sweet peas

Diabetes-Friendly, Gluten-Free, Lean & Clean, Mediterranean, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

30–45 Minutes

Chicken soup with red rice, lima beans, petite peas, and shredded cabbage is an easy, nutrient-rich one-pot meal that’s perfect on a cold night.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup red rice
  • 1 cup organic mirepoix (onions - carrots - celery)
  • 1 cup vegetable broth
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ cup cooked lima beans
  • ½ cup peas
  • 2 ounces organic shredded green or other cabbage

Nutrition per serving

Calories: 500, Protein: 39g (78% DV), Fiber: 10g (40% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 0g, Saturated Fat: 1.5g (8% DV), Cholesterol: 115mg (38% DV), Sodium: 480mg (20% DV), Carbohydrates: 63g (21% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the chicken; start the soup

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into ½-inch pieces. Season with salt, if desired, and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. [Return all the chicken to the pot.] Add the red rice and mirepoix, season with salt, if desired, and pepper, and cook, stirring occasionally, until the mirepoix is tender, 3 to 4 minutes. Add the vegetable broth and 4 cups [8 cups] water, season with salt, if desired, and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
When the soup is almost done, prepare the garnishes.

2

Prep the garnishes; finish the soup

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Remove the pot from the heat and stir in the lima beans, peas, and cabbage. Add 1 to 2 tablespoons lemon juice and season with salt, if desired, and pepper.

Serve

Transfer the soup to individual bowls, garnish with the parsley, and serve with the lemon wedges.
Kids Can!
  • Measure the water for the soup.
  • Juice the lemon; measure the juice.
  • Strip the parsley leaves.
  • Garnish with the parsley.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.