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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.6
  • Total Fat: 4.7 g
  • Cholesterol: 42.3 mg
  • Sodium: 892.8 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 14.2 g

View full nutritional breakdown of Chicken and Brown Rice Soup with vegetables calories by ingredient
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Chicken and Brown Rice Soup with vegetables

Submitted by: MJ-SHE-BEAST

Introduction

Great comfort food for those chilly nights or when you want a light supper of soup and salad Great comfort food for those chilly nights or when you want a light supper of soup and salad
Number of Servings: 6

Ingredients

    2 cans low sodium cream of chicken soup
    4 cooked boneless skinless chicken thighs, shredded
    (1) 32 oz box of low sodium chicken broth
    1 cup diced celery and celery leaves
    1 cup diced carrots
    2 cups cooked brown rice
    3 cups water
    1 Tbs poultry seasoning
    1 Tbs ground sage
    1 Tbs garlic powder
    1 tsp table salt (if desired, nutrition totals include salt)

Tips

You can add broccoli, chopped kale, any veggies you like to this - Make it your own!


Directions

Boil chicken thighs for 30 minutes, then shred. Cook brown rice. Add all ingredients to pot and bring to a boil. Boil 15 minutes, then reduce to simmer for 45 minutes. Serve with salad for a balanced meal.

Serving Size: Makes 6-10 hearty bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user MJ-SHE-BEAST.






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