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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 3.0 g
  • Cholesterol: 38.4 mg
  • Sodium: 653.7 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 16.0 g

View full nutritional breakdown of Chicken and Rice Soup calories by ingredient
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Chicken and Rice Soup

Submitted by: RUNZFAST

Introduction

This recipe is a family favorite. You can easily substitute low fat or fat free soups to reduce calories and fat even further. Feel free to add celery and carrots if you desire. This recipe is a family favorite. You can easily substitute low fat or fat free soups to reduce calories and fat even further. Feel free to add celery and carrots if you desire.
Number of Servings: 16

Ingredients

    STEP 1
    4 boneless, skinless chicken breasts
    1/4 cup water
    1/2 tbsp lemon juice

    STEP2
    2 cups water
    3 cans chicken broth
    2 cans cream of chicken soup
    1/2 tbsp lemon juice
    1 tsp dried parsley flakes
    salt and black pepper to taste

    STEP 3
    2 cups Minute Rice
    3 cups water

Directions

STEP 1
Preheat oven to 350 degrees. Place 4 chicken breasts in a baking dish. Add 1/4 cup water and 1/2 tbsp lemon juice. Cover with foil. Place oven and bake for 30-45 minutes. Remove from oven, cool slightly, and cut into bite-size pieces. Save any broth in the dish.

STEP 2
In a LARGE stockpot add all STEP 2 ingredients. Add chicken pieces and any broth from the baking dish. Mix well. Cook on low for 30-45 minutes.

STEP 3
Prepare Minute Rice by boiling 3 cups water, adding 2 cups rice, cover and remove from heat. Let stand 5 minutes. Add prepared rice to soup. Simmer 10-15 minutes.

ENJOY!

This recipe easily makes 16 servings. Freezes and reheats well. Seems to taste even better as "left-overs."



Number of Servings: 16

Recipe submitted by SparkPeople user RUNZFAST.






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