Chicken Harvest Soup

Name: Chicken Harvest Soup Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 16
Ingredients: 6 Boneless skinless chicken breasts cubed; 1 large onion; 1 cup of grated carrot; 1 cup of celery chopped; 1 10 oz pkg of frozen spinach chopped; 1 10 oz bag of frozen peas; 1/2 tsp thyme; 1 28 oz can of Hunt's Tomato Basil and Garlic crushed tomatoes; 1 cup of Minute Rice Brown Rice uncooked; 3 chicken bullion cubes; 1 14.5 oz can of College Inn 99% Fat Free Broth; 1/2 tbsp salt; 3/4 tsp pepper; 4 cups of water

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 16

Ingredients

6 Boneless, skinless chicken breasts, cubed1 large onion1 cup of grated carrot1 cup of celery, chopped1 10 oz pkg of frozen spinach, chopped1 10 oz bag of frozen peas1/2 tsp thyme1 28 oz can of Hunt's Tomato, Basil and Garlic crushed tomatoes1 cup of Minute Rice Brown Rice, uncooked3 chicken bullion cubes1 14.5 oz can of College Inn 99% Fat Free Broth1/2 tbsp salt3/4 tsp pepper4 cups of water

Directions

Place chicken breast in the 4 cups of water, the can of broth and the 3 bullion cubes and cook for about 45 minutes. Remove the chicken and cut into cubes. Place the chicken back in the pot, along with the onion, carrots and celery and cook for 30 minutes. Then add the spinach, peas, thyme, tomatoes, rice, and salt and pepper and cook for an additional 25 minutes. This will yield about 6 quarts of soup.

Number of Servings: 16

Recipe submitted by SparkPeople user PECANSQUIRREL.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 145.6
Total Fat: 1.2 g
Cholesterol: 32.9 mg
Sodium: 1,243.9 mg
Total Carbs: 17.3 g
Dietary Fiber: 3.5 g
Protein: 15.1 g

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