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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.6
  • Total Fat: 5.2 g
  • Cholesterol: 35.4 mg
  • Sodium: 1,661.5 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 30.5 g

View full nutritional breakdown of Pat's Chicken Rice and Leftover-Veggies Soup calories by ingredient
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Pat's Chicken Rice and Leftover-Veggies Soup

Submitted by: HAPPYMOM8

Introduction

I used left over raw veggies from extra pulp from juicer meals from day before.,(spinach,red pepper,cucumbers,carrots and beet with tops) but fozen mixed veggies work well too. I used left over raw veggies from extra pulp from juicer meals from day before.,(spinach,red pepper,cucumbers,carrots and beet with tops) but fozen mixed veggies work well too.
Number of Servings: 4

Ingredients

    4 cups chicken broth
    8 ounces chicken breast
    1 -10 ounce PKG. frozen mixed vegetables
    2 cups Uncle Ben's whole grain brown rice

Directions

Spinkle chicken breast with Mrs. Dash . Bake frozen chicken breast in 375 degree oven for 30 minutes. Remove, cool and cut into bite size pieces.
Put chicken broth in pot and add brown rice. Cook according to time on box. Add frozen veggies and chicken pieces.
Sprinkle with parmeson cheese and serve with fruit on the side.


Number of Servings: 4

Recipe submitted by SparkPeople user HAPPYMOM8.






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