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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 143.1
  • Total Fat: 0.7 g
  • Cholesterol: 30.4 mg
  • Sodium: 562.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 14.8 g

View full nutritional breakdown of Cheap & Low-Fat Chicken and Brown Rice Soup calories by ingredient
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Cheap & Low-Fat Chicken and Brown Rice Soup

Submitted by: SNEVIL1
Cheap & Low-Fat Chicken and Brown Rice Soup

Introduction

This soup is easy to make and tastes AMAZING! It is very easy on your wallet and is great for lunches. It makes 9, 1 cup servings and has almost no fat. (Note: I don't track sodium, so the amount listed is not taking into account the ingredients I manually entered). This soup is easy to make and tastes AMAZING! It is very easy on your wallet and is great for lunches. It makes 9, 1 cup servings and has almost no fat. (Note: I don't track sodium, so the amount listed is not taking into account the ingredients I manually entered).
Number of Servings: 9

Ingredients

    2 boneless, skinless chicken breasts
    8 c. Aldi's Fit and Active Chicken Broth
    1 c. carrots (chopped)
    1 c. celery (chopped)
    1 sweet onion (chopped)
    1 c. brown rice (long grain, uncooked- if you use instant rice it will change the cooking times)
    salt, pepper, and other spices to taste (I like using Rotisserie chicken seasoning and parsley)

Directions

Bring the broth to a boil in a large pot. Add the chicken to the broth and let it cook. While the chicken is cooking, chop the vegetables. When the chicken is no longer pink, remove the chicken to a cutting board. Add the rice to the broth, cover, and cook for 25 minutes. While the rice is cooking, cut/shred the chicken into small pieces and set to the side. After 25 minutes have passed, add the vegetables to the pot and cook for 15 more minutes. After 15 minutes have passed, add the chicken and spices to the pot. Cook for 5-10 more minutes (until the rice is tender). This makes 9, 1c. servings.

Number of Servings: 9

Recipe submitted by SparkPeople user SNEVIL1.






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Member Ratings For This Recipe

  • Very good-- Cooked in a crock pot-- Still-frozen chicken breasts on the bottom, 1 hour on high, and overnight on low. Shredded the chicken with 2 forks.
    Used Parsley, Thyme, Savory, Salt, and Pepper.
    Added green pepper.
    Good and budget-friendly-- makes the house smell warm & welcoming, too!
    - 12/25/12

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  • Excellent, quick and easy - 1/3/11

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