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Nutritional Info
  • 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

View full nutritional breakdown of Chicken vegetable soup with brown rice calories by ingredient
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Chicken vegetable soup with brown rice

Submitted by: MATOCIQUALA


Number of Servings: 6

Ingredients

    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

Directions

Unless you are using premade or bought stock, put a picked-over chicken carcass into a stock pot with the uncooked thighs/drumsticks, and if you like some bay leaves and/or peppercorns. Cover with water and leave to simmer for at least 45 minutes. (This can be done in the slow cooker, and just left on overnight/all day)

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.






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