chicken brown rice and vegetable soup
- Number of Servings: 10
Ingredients
Roasting ChickenFrozen Mixed Vegetables (2 10 ounce bags)Brown Rice - 3/4 cup1 medium onion3 ribs celeryrosemary, cloves, peppercorns, thyme, bay leaf put in a tea ball
Roast whole chicken (season with garlic and bells seasoning) 7 lbs about 350 degrees for about 2 hours
let rest 30 min
debone
reserve meat
cover bones with water - cook 90 min with herbs in a tea ball
cool then defat
run through colander and remove bones
cut onion and celery and add with the same herb filled tea ball
boil
add frozen mixed vegetables
bring to simmer
add 3/4 cup brown rice
cook 50 min.
add back chicken (reserving some for other recipes)
salt (garlic salt) as desired
Number of Servings: 10
Recipe submitted by SparkPeople user ELSEE22.
let rest 30 min
debone
reserve meat
cover bones with water - cook 90 min with herbs in a tea ball
cool then defat
run through colander and remove bones
cut onion and celery and add with the same herb filled tea ball
boil
add frozen mixed vegetables
bring to simmer
add 3/4 cup brown rice
cook 50 min.
add back chicken (reserving some for other recipes)
salt (garlic salt) as desired
Number of Servings: 10
Recipe submitted by SparkPeople user ELSEE22.
Nutritional Info Amount Per Serving
- Calories: 110.5
- Total Fat: 1.3 g
- Cholesterol: 13.6 mg
- Sodium: 54.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.5 g
- Protein: 7.2 g
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