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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.5
  • Total Fat: 2.1 g
  • Cholesterol: 30.2 mg
  • Sodium: 213.6 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 14.0 g

View full nutritional breakdown of Stomach Comfort: Chicken, Rice and Veggies (1C Svg) calories by ingredient
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Stomach Comfort: Chicken, Rice and Veggies (1C Svg)

Submitted by: MELINDA382

Introduction

I turn to soup when my stomach needs a little love. This is one that I fixed up today. It's bland, yay stomach. But it could easily be spiced or seasoned to taste. Yields about 8.5 cups.

Sautee onion, garlic, and mushrooms in olive oil in soup pot. Add a little water, let sautee down. Add the kale, stir and cover. Stir and cover. Add the chicken (washed and patted dry). Stir and cover. Add a wee more water, if needed. Stir and cover. Then add the 3.5 cups of water, turnips, carrots, rice and a lil salt. Bring to a boil, then turn down and let simmer or slow boil until done. With two forks pull apart (shred) the chicken in the pot. Then serve.
I turn to soup when my stomach needs a little love. This is one that I fixed up today. It's bland, yay stomach. But it could easily be spiced or seasoned to taste. Yields about 8.5 cups.

Sautee onion, garlic, and mushrooms in olive oil in soup pot. Add a little water, let sautee down. Add the kale, stir and cover. Stir and cover. Add the chicken (washed and patted dry). Stir and cover. Add a wee more water, if needed. Stir and cover. Then add the 3.5 cups of water, turnips, carrots, rice and a lil salt. Bring to a boil, then turn down and let simmer or slow boil until done. With two forks pull apart (shred) the chicken in the pot. Then serve.

Number of Servings: 8

Ingredients

    1 C (4 oz) chopped onion
    1 tsp minced garlic
    8 oz sliced white mushrooms
    1 Tbsp extra virgin olive oil
    3 oz fresh kale (chopped or pulled apart into quarter-sized bits)
    1 pound chicken breast raw (boneless, skinless)
    7.5 oz purple top turnips (chopped)
    2 C carrots (round, crinkles)
    2 C prepared rice/1 C dry rice

Directions

Sautee onion, garlic, and mushrooms in olive oil in soup pot. Add a little water, let sautee down.

Add the kale, stir and cover. Stir and cover. Let cook a few minutes until the kale gets soft and blends well with the other ingredients.

Add the chicken (washed and patted dry). Stir and cover. Add a wee more water, if needed. Stir and cover. Let cook until the chicken turns white and all ingredients mix well together and there's not a lot of water.

Then add the 3.5 cups of water, turnips, carrots, rice and a lil salt. Bring to a boil, then turn down and let simmer or slow boil until done. Between 45-90 minutes depending how fast the chicken cooks and how long you want the broth to take on the flavor of the food.

With two forks pull apart (shred) the chicken in the pot.

Then serve.

Serving Size: Makes approx 8.5 cups. 1C=Serving.

Number of Servings: 8.5

Recipe submitted by SparkPeople user MELINDA382.






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