chicken rice soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups chopped red cabbage6 stalks 5 in celery chopped1 cup green beans1 cup green peppers170 g cooked carrots370 g chicken breast no skin2 cups chopped leeks5 cloves garlic4 tble balsamic vinegar4 tble extra virgin olive oil165 g white rice instant5 cups water2 tble chicken bouillon
Chop chicken into bite size pieces. Brown off chicken with olive oil in fry pan. Add leeks, carrots, celery, vinegar, and 1 cup water cook until soft
Add other vegetables in pot with water. Add Chicken mixture. Cook about 1 hour
Divide out veg & chicken to 10 bowls. Keep water.
Add 2 tble chicken broth spices and bring to boil.
Add rice and turn off heat.
Spoon out rice to the 10 bowls. Divide left over liquid to 10 bowls.
Serving Size: makes 10 1 3/4 cup bowls
Number of Servings: 10
Recipe submitted by SparkPeople user KAREN13217.
Add other vegetables in pot with water. Add Chicken mixture. Cook about 1 hour
Divide out veg & chicken to 10 bowls. Keep water.
Add 2 tble chicken broth spices and bring to boil.
Add rice and turn off heat.
Spoon out rice to the 10 bowls. Divide left over liquid to 10 bowls.
Serving Size: makes 10 1 3/4 cup bowls
Number of Servings: 10
Recipe submitted by SparkPeople user KAREN13217.
Nutritional Info Amount Per Serving
- Calories: 147.0
- Total Fat: 6.3 g
- Cholesterol: 21.5 mg
- Sodium: 75.7 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.0 g
- Protein: 10.2 g
Member Reviews