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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 227.9
  • Total Fat: 1.3 g
  • Cholesterol: 17.5 mg
  • Sodium: 307.8 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 13.3 g

View full nutritional breakdown of Recovery Soup calories by ingredient
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Recovery Soup

Submitted by: BDSAMURRAY

Introduction

had a bad food day, try this, low fat wind down had a bad food day, try this, low fat wind down
Number of Servings: 16

Ingredients


    To Start you will need one very large Stalk Pot

    Celery, 2 cup, diced
    Carrots, 2 cup slices
    bouillon cubes , 2 cubes
    Chicken Broth, 2 can (10.75 oz)
    Water, tap, 8 cup (8 fl oz) (remove)
    Onion powder, 2 tbsp
    Bay Leaf, 2 tbsp, crumbled
    Garlic powder, 1 tbsp
    Garlic, 2 tsp
    Chicken Breast, no skin, 2 breast
    Brown Rice, medium grain, 2 cup
    Baked Potato, with skin, 8 large

Directions

Makes 16 servings

Preheat oven to 350 degrees

I like to make this one in bulk and freeze it in smaller containers.

When you have had a terrible food day, this is a nice little save at the end of your day. Or for those days you feel a little weak, this can be a nice pick me up at lunch.

Take celery, carrots, bouillon cubes, chicken broth, and water add to stalk pot

let it come to a slow rolling boil on a medium heat

add onion powder, garlic powder, bay leaves, and garlic

reduce heat to low

in a separte pan, bring water to a boil and cook brown rice leaving a little tough

In the oven bake the chickent breats at 350 degrees for 30 minutes

after chicken is baked ,cube and add to the broth mixture

increase heat to medium

bake 8 large potatos on 350 degrees for 45 minutes

When potatos are done baking, halve

Add rice to broth and chicken, let cook for 5 minutes longer.

take 1/2 of baked potato, and ladel soup over in a bowl

(freeze in small containers what you don't use, make sure to freeze potatos seperately from soup)


Number of Servings: 16

Recipe submitted by SparkPeople user BDSAMURRAY.






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