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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 92.3
  • Total Fat: 3.1 g
  • Cholesterol: 12.4 mg
  • Sodium: 677.4 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 8.9 g

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

Submitted by: ROCKINSHAWNAS

Introduction

Use whatever veggies you have on hand for this tasty soup Use whatever veggies you have on hand for this tasty soup
Number of Servings: 10

Ingredients

    *Olive Oil, 1tsp
    * Onions, raw, 1 cup, chopped
    * Garlic-minced, 2 tsp
    * Baby Carrots, about 8 oz
    * Chicken Broth, large can
    * Zucchini, 1 or 2 medium
    * Brown Rice, medium grain, .25 cup
    * Canned Chicken Breast, drained
    * Cabbage, fresh, 1 cup, chopped
    * Salt and pepper to taste

Directions

Put olive oil in dutch oven or large saucepan. Heat over medium. Add onion, cook about 5 minutes, stirring occasionally. Add carrots and garlic, cook for about 5 minutes more. Add chicken broth. Bring to soft boil, add rice, lower heat and cover for 10 minutes. Add remaining ingredients and cook for about 5-10 minutes until zucchini is cooked. Add salt and pepper to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user FAIRYSHARKBAIT.






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