- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 188.8
- Total Fat: 3.3 g
- Cholesterol: 50.0 mg
- Sodium: 300.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.0 g
- Protein: 18.6 g
Chicken vegetable soup with brown riceSubmitted by: MATOCIQUALA
Chicken Stock, home made or low sodium, 8 cup (or a chicken carcass, if you have time to make your own)
Chicken Thigh, 4 thigh
Chicken Drumstick, 1 drumstick
Broccoli, fresh, 1 cup, chopped
Carrots, cooked or raw, 0.5 cup slices
Spinach, frozen, 1 cup
*Tomatoes, red, ripe, canned, whole, no salt added, 1 16 ounce can
Zucchini, 1 cup, sliced
Lima Beans, .25 cup
Sweet Corn, Fresh, 1 cup
Garlic, 3 cloves
Celery, raw, 3 stalk
Brown rice, 1 cup cooked
Cool, pour the stock into a defatting cup/gravy separator and remove the grease, and pick over the bones for the meaty cooked chicken bits, leaving behind the bones, fat, and skin.
Return the stock and chicken to the stock pot. Bring it back to a boil. Add the vegetables and garlic. Season to taste--Italian seasoning, Thai chili paste, or whatever you like. After the vegetables are cooked, add a cup of leftover cooked brown rice and serve promptly. Alternately, you can toss in a third of a cup of uncooked brown rice fifteen minutes before adding the vegetables.
The vegetables included in the recipe are just a guideline. I usually treat this as an opportunity to clean out all the little bits of things left in the fridge and freezer.
Serving Size: makes 6 very generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATOCIQUALA.