Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 178.4
- Total Fat: 3.9 g
- Cholesterol: 67.9 mg
- Sodium: 121.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 4.0 g
- Protein: 22.8 g
View full nutritional breakdown of Chicken Soup and Rice calories by ingredient
Chicken Soup and Rice
Submitted by: SIRYN511Introduction
Easiest chicken soup recipe that I found. I found it on the Weelicious site Easiest chicken soup recipe that I found. I found it on the Weelicious siteNumber of Servings: 10
Ingredients
-
1 5lb Whole Chicken
3/4 cup long grain brown rice
4 qts of cold water (enough to cover the chicken)
4 tsp kosher salt
1 small onion, peeled and halved
1 bay leaf
3 carrots, peeled and chopped into a small dice
3 celery stalks, chopped into a small dice
2 tbsp parsley, finely chopped
Directions
1. Place all the ingredients except the parsley in a large soup pot and bring to a boil. Skim the scum and fat off surgace of the soup as necessary as it's coming to a boil.
2. Cover, reduce heat to a simmer and cook for 1 hour.
3. Turn off heat, remove the chicken from the pot and let cool.
4. Discard the skin and bones from the chicken and the halved onion and bay leaf. Then cut or shred meat into a small dice.
5. Add the chicken and parsley to the soup, reheat and serve.
Serving size all depends on you whether you are serving with a side or as a meal. In the past I have had enough for about 10 bowls of soup (1 bowl being about a ladle and half of soup)
Number of Servings: 10
Recipe submitted by SparkPeople user SIRYN511.
2. Cover, reduce heat to a simmer and cook for 1 hour.
3. Turn off heat, remove the chicken from the pot and let cool.
4. Discard the skin and bones from the chicken and the halved onion and bay leaf. Then cut or shred meat into a small dice.
5. Add the chicken and parsley to the soup, reheat and serve.
Serving size all depends on you whether you are serving with a side or as a meal. In the past I have had enough for about 10 bowls of soup (1 bowl being about a ladle and half of soup)
Number of Servings: 10
Recipe submitted by SparkPeople user SIRYN511.
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