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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 200.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.4 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 8.7 g

View full nutritional breakdown of Chicken Vegetable Soup with Lentils & Rice calories by ingredient
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Chicken Vegetable Soup with Lentils & Rice

Submitted by: GIUGLIA

Introduction

A great way to use up produce in your fridge! A great way to use up produce in your fridge!
Number of Servings: 3

Ingredients

    3 c. chicken broth (homemade, if you've got it)
    1/2 c. diced new or Yukon gold potatoes
    1/2 c. diced turnips
    1/2 c. diced carrots
    1 c. cauliflower (left kind of big)
    1/2 small onion, chopped
    1/4 c. brown rice, rinsed
    1/2 c. lentils, rinsed
    3 c. dandelion greens (any kind will do)

Tips

This soup thickens up, and goes great with cornbread!


Directions

Bring 3 c. chicken broth to a boil, reduce to simmer. Add 1/2 c. each, diced: new potatoes, turnips, carrots. Simmer for 10 minutes while you cut up the onions and rinse the lentils and rice. Add the onions, lentils and rice. Bring to a boil, and reduce to a simmer. Simmer, covered, for 20 minutes or so. Add cauliflower. Simmer 10 more minutes. Stir in chopped greens (any kind will do). Simmer 5 more minutes. Turn off heat and let sit for a little bit to cool off. Serve. Makes 3 servings

Serving Size: makes 3 2-cup servings






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