Mary Ellen's Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Boneless, skinless chicken breasts simmer in water with carrots, onions, celery, bay leaf, salt and pepper. Once chicken is cooked, remove and shred it into piece. Return to the pot, along with brown rice and a can of creamed corn. Cook till rice is finished. Great soup to freeze and reheat.
In soup pot, place raw chicken breasts and 6 cups of water. Chop and add 1 c. celery, 1 c. carrots, and 1/2 c onion. Add bay leaf, 2 t salt, and 1 t pepper. Simmer until chicken is cooked through. Remove chicken from the pot and shred into bite sized pieces. Return chicken to the pot, along with 3/4 cup of brown rice and one can of creamed corn. Cook till rice is ready. Enjoy!
Serving Size: Makes 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KEYTI29.
Serving Size: Makes 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KEYTI29.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 2.5 g
- Cholesterol: 48.6 mg
- Sodium: 978.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.4 g
- Protein: 19.8 g
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