PJs Chicken Chow Mein Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken thighs1 large onion, sliced4 large stalks celery, sliced3 zucchini squash, in large chunks3 summer squash, in large chunks1 roasted red bell pepper1 small can mushrooms3 cloves garlic, minced1 large can chow mein veggies1 cup rice1 32 oz box chicken stock or broth6 cups water 1/4 cup corn starch1 tsp salt1/2 tsp black pepper
Place chicken thighs in a dutch oven and cover with water (approximately 4 cups) Cook over low heat until tender approximately 45 minutes. Cool, remove skin and bones and dice. Place back in the pot This could be done ahead of time-just debone, deskin, and dice chicken and place in freezer bag until ready to use. Also freeze broth in a separate freezer bag to save time. Meanwhile cook brown rice in 2 cups of water until done When chicken is almost done, saute veggies in order given until crispy. Add cooked veggies and rice to chicken pot. Mix a small amount of the boxed chicken stock to cornstarch to disolve and add to pot, then add remaining stock. Salt and pepper to taste. Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user 4PJMAC.
Number of Servings: 4
Recipe submitted by SparkPeople user 4PJMAC.
Nutritional Info Amount Per Serving
- Calories: 310.2
- Total Fat: 4.3 g
- Cholesterol: 62.3 mg
- Sodium: 1,655.9 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 5.4 g
- Protein: 21.6 g
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