Chicken and rice soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 whole chicken breast (2 halves)cooked and cubed1 tbsp olive oil1 1/2 C carrots sliced1/2 C celery diced1 tbsp dried onion flakes1/2 tsp basil1/2 tsp oregano1 tsp parsley flakes4 C chicken broth- low sodium2 C water1 1/2 C brown rice cookedmay need chicken bouillon to taste after water is added
cook chicken in microwave until cooked thru, cube and set aside.
In a large sauce pan, add oil, carrots and celery. Cook until celery softens. Add spices and chicken broth and cook until carrots are soft. Add 2 cups of water, salt and pepper, cubed chicken and cooked rice and bring back to a boil.
Serving Size: 4 1.5cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLARASMOM.
In a large sauce pan, add oil, carrots and celery. Cook until celery softens. Add spices and chicken broth and cook until carrots are soft. Add 2 cups of water, salt and pepper, cubed chicken and cooked rice and bring back to a boil.
Serving Size: 4 1.5cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLARASMOM.
Nutritional Info Amount Per Serving
- Calories: 212.9
- Total Fat: 5.6 g
- Cholesterol: 39.2 mg
- Sodium: 1,046.2 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.7 g
- Protein: 17.0 g
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