Cathy Schneider of DeKalb, Illinois, shared her family-favorite recipe for a chicken soup that has just enough twists to keep it interesting: sweet potato, green beans, brown rice and fresh-tasting dill. (If you prefer less dill flavor, just reduce the amount. The soup will still be delicious.)




  • In a 4- to 6-quart Dutch oven, brown the chicken in hot vegetable oil over medium heat until no longer pink. Remove from Dutch oven; set aside.

  • Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.

  • Add sweet potato and simmer, covered, 10 minutes.

  • Add browned chicken, carrot and green beans and simmer, covered, 10 minutes.

  • Add green onions and dillweed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.

Nutrition Facts

158 calories; 4 g total fat; 29 mg cholesterol; 1005 mg sodium. 21 g carbohydrates; 11 g protein;