Chicken and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boxes chicken broth (32oz each)1 lb chicken breasts1 carrot, peeled and sliced1 stalk celery, sliced1/2 onion, diced1 cup shredded cabbage1 tsp thyme1 tsp rosemary2 bay leaves1/3 cup rice1 tsp cayenne pepper (optional)
Pour the broth into the pot and boil over high heat. Add thyme, rosemary and bay leaf and once boiling, add chicken (bone-in is best for flavor). Add diced vegetables; this can easily be done as the chicken begins to cook.
Reduce heat, simmering for 1-2 hours. Take chicken out of the pot with tongs. Shred the chicken, taking care to discard the bones, and return shredded chicken to pot. Add rice and simmer for an additional 20 minutes. Top with cayenne pepper to taste if desired.
Serving Size: Makes roughly 8 small servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHDANI.
Reduce heat, simmering for 1-2 hours. Take chicken out of the pot with tongs. Shred the chicken, taking care to discard the bones, and return shredded chicken to pot. Add rice and simmer for an additional 20 minutes. Top with cayenne pepper to taste if desired.
Serving Size: Makes roughly 8 small servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHDANI.
Nutritional Info Amount Per Serving
- Calories: 95.5
- Total Fat: 1.4 g
- Cholesterol: 39.2 mg
- Sodium: 1,012.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.0 g
- Protein: 15.2 g
Member Reviews