Chicken and Brown Rice Soup
A low-calorie chicken and brown rice soup that's easy to make.
chicken broth
5
cups
skinless, boneless chicken breast halves
2
diced celery
1
cup
diced onion
1
cup
diced carrots
¼
cup
corn
¼
cup
drained and rinsed black beans 
¼
cup
dried sage
1
teaspoon
ground black pepper
1
teaspoon
salt
1
teaspoon
bay leaf
1
brown rice
¾
cup
 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
  Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.
