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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 9.4 g
  • Cholesterol: 13.1 mg
  • Sodium: 1,079.7 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 13.8 g

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

Submitted by: ANNEMEDDERS

Introduction

Great homemade soup - easy to vary for personal taste. Great homemade soup - easy to vary for personal taste.
Number of Servings: 6

Ingredients

    2 cups brown rice, already cooked
    1/2 chicken breast, boneless & skinless and cut into 1/2 inch pieces and tossed with 1/2 tsp seasoning salt (any variety)
    2 Tbsp Olive Oil
    2 Tbsp chopped onion
    1/2 cup each - chopped carrot and celery
    1 minced garlic
    4 cups chicken broth (can be from boullion powder)
    1/2 tsp freshly group black pepper

Directions

Serves 4 for a hearty soup meal.

Heat oil in skillet and saute chicken until it begins to turn golden. Add onions and garlic and saute 1 min longer. Add chopped vegetables, chicken broth, and black pepper. Simmer over medium heat for about 5 minutes, to tenderize veggies.

Depending on how thick you like your soup - add from 1 to 2 cups of cooked rice to soup. Heat to simmering stage and keep it there for a couple of minutes to blend flavors. If rice continues to plump too much, add a bit more broth to thin soup again.

Enjoy with crusty bread, or crackers.

Experiment with other veggies in 1/2 cup amounts. Remember to keep all veggies in small pieces to blend wel with the rice. Ideas -shredded cabbage, broccoli florets, frozen spinach, green peas, frozen corn, chopped sweet peppers . . . best if limited to 3 or 4 different veggies per experiment :)

Number of Servings: 6

Recipe submitted by SparkPeople user ANNEMEDDERS.






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