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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 123.6
  • Total Fat: 3.1 g
  • Cholesterol: 37.5 mg
  • Sodium: 1,154.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.9 g

View full nutritional breakdown of Brandon's Chicken Rice Soup calories by ingredient
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Brandon's Chicken Rice Soup

Submitted by: BTR920


Number of Servings: 10

Ingredients

    Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
    Swanson Chicken Broth 99% Fat Free, 8 cup (4 cans)(remove)
    *Swanson Organic Vegetable Broth, 1.5 cup (1 can) (remove)
    *White Rice, medium grain, .75 cup (remove)
    Celery, raw, 1 cup, diced (remove)
    Carrots, raw, 1 cup, chopped (remove)
    *Onion - Raw, chopped, 1 cup (remove)
    Butter, salted, 2 tbsp (remove)
    *Emerils Italian Seasoning, 2 tsp (remove)
    Garlic powder, 1 tbsp (remove)
    Pepper, red or cayenne, 1 tbsp (remove)
    Pepper, black, 3 tbsp (remove)
    Salt, 1 tsp (remove)

Directions

Pre-heat the oven to 325 degrees.
Chop the onion, 1 cup of celery, and 1 cup of carrots.
Place the 2 chicken breasts onto a baking sheet (NOTE: Cover in tin foil to help with cleanup). Sprinkle with pepper Italian seasoning, and garlic powder and place in oven for 25 min.
After about 10 minutes, break out the pot bringing the heat up to medium-high. Put the butter, onion and celery in. Let simmer until veggies are tender (about 5 min).
Add 3/4 cup of rice to the pot. Cook for 5 more minutes.
Take chicken out of the oven and chop into little pieces.
Add EVERYTHING else to the pot. Chicken, chopped carrots, a tablespoon of Italian seasoning, the black pepper, the cayenne, the garlic powder, and the salt to taste.
Bring heat to high and let boil vigorously for 5-10 min.
Bring heat down to medium-low and let simmer for 20 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user BTR920.






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