- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.5
- Total Fat: 1.6 g
- Cholesterol: 27.5 mg
- Sodium: 1,862.9 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.6 g
- Protein: 13.7 g
Chicken Breast & White Rice SoupSubmitted by: JAN11661
IntroductionThis is sure to warm you up and cure what ever ails you. Made with low fat chicken breasts keep the fat & calories down.
This is sure to warm you up and cure what ever ails you. Made with low fat chicken breasts keep the fat & calories down.
3-Boneless, Skinless Chicken Breasts (4 oz each)
8-cups of water (cooks down to about 6)
3-Maggi Chicken Bouillon Cubes
1/2 Cup both chopped celery & onion
3 oz-Baby Carrots (about 12-chopped or whole)
1 1/2 Cups Instant White Rice (dry)
Salt, pepper, and spices to taste like onion & garlic powder, paprika, and parsley.
Bring to boil and then let simmer, covered for 1 1/2 hours, stirring ocassionally. After this time, remove chicken breasts, bring broth & veggies up to a boil again then stir in rice.
Cut chicken into bite sized peices and return to the pot. Cover again, turn down to low heat and continue to cook for another half hour or more.
If the soup becomes too thick once rice expands you can add some more water and continue to cook 15 minutes more.
Makes Approximately 6 (1 Cup) Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JAN11661.