Chicken, vegetable, rice soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 boneless, skinless chicken breasts3 cans chicken broth (low sodium)2 chicken bouillon cubes (for flavor)2 cups cooked brown rice2 bags frozen vegetables, thawed near time to put in
Place 4 breasts, 3 cans broth, and bouillon cubes in crock pot. Cook until chicken can be shredded with a fork. Shred chicken in pot. Add thawed veggies and rice.
Serving Size: 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RESTFINDER.
Serving Size: 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RESTFINDER.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 2.3 g
- Cholesterol: 56.6 mg
- Sodium: 622.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.7 g
- Protein: 25.1 g
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