Chicken, Broccoli, Corn and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz raw chicken breast, cubed (bite size)1 medium raw onion, chopped2 medium raw carrots, chopped1 bunch raw broccoli, chopped 1 cup cooked brown rice (long grain)1 tbsp curry powder3 tbsp olive oil1 laurel leaf1 tsp salt1 tsp black pepper1 tsp dried basil0.5 tsp crushed chili peppers (optional)2 quarts of water (32 oz)4 tsp of vegetable stock powder
Makes 4 2-cups servings
Dice onion, carrots and broccoli separately. Cut up raw chicken breast in bite size, put aside. Mix spices in a separate cup. Mix vegetable stock powder with cold water and boil, keep warm until needed.
Heat olive oil in large cooking pot (medium temperature) until hot. Add chopped onion and carrots and fry for 3 minute until softened. Add hot vegetable stock and spices with Laurel leaf. When boiling, add raw chicken cubes and lower temperature until simmering. Add broccoli and simmer 20 minutes. Serve hot with your favorite salad and crackers.
Number of Servings: 4
Recipe submitted by SparkPeople user BRIGITTE20.
Dice onion, carrots and broccoli separately. Cut up raw chicken breast in bite size, put aside. Mix spices in a separate cup. Mix vegetable stock powder with cold water and boil, keep warm until needed.
Heat olive oil in large cooking pot (medium temperature) until hot. Add chopped onion and carrots and fry for 3 minute until softened. Add hot vegetable stock and spices with Laurel leaf. When boiling, add raw chicken cubes and lower temperature until simmering. Add broccoli and simmer 20 minutes. Serve hot with your favorite salad and crackers.
Number of Servings: 4
Recipe submitted by SparkPeople user BRIGITTE20.
Nutritional Info Amount Per Serving
- Calories: 296.3
- Total Fat: 12.1 g
- Cholesterol: 49.3 mg
- Sodium: 661.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.6 g
- Protein: 23.5 g
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