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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 1.9 g
  • Cholesterol: 25.0 mg
  • Sodium: 79.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 13.0 g

View full nutritional breakdown of Chicken Rice Soup calories by ingredient
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Chicken Rice Soup

Submitted by: 40ANDTHIN


Number of Servings: 12

Ingredients

    1/4 cup of low sodium chicken bouillon
    15 cups of water
    About 2-3 cups of leftover chicken cut up
    1/2 a pack (about 3 cups) of frozen mixed vegetables (carrots, broccoli, cauliflower)
    1 cup of brown rice
    4 potatoes, peeled and cut in to chucks
    1 tsp of tumeric

Directions

Bring, water, bouillon and chicken to a boil. Reduce heat to low, let simmer for 2 hours.

Add rice, continue to simmer for 1/2 hour. Add potatoes, increase heat to medium, allow soup to come to a low boil. When potatoes are almost fork tender, add frozen veggies, and tumeric, simmer for another 30 minutes.

Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user DAIZYMOM.






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