Chicken and Brown Rice Soup with vegetables

Name: Chicken and Brown Rice Soup with vegetables Recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: 2 cans low sodium cream of chicken soup; 4 cooked boneless skinless chicken thighs shredded; (1) 32 oz box of low sodium chicken broth; 1 cup diced celery and celery leaves; 1 cup diced carrots; 2 cups cooked brown rice; 3 cups water; 1 Tbs poultry seasoning; 1 Tbs ground sage; 1 Tbs garlic powder; 1 tsp table salt (if desired nutrition totals include salt)

Minutes to Prepare: 30
Minutes to Cook: 70

Number of Servings: 6

Ingredients

2 cans low sodium cream of chicken soup4 cooked boneless skinless chicken thighs, shredded(1) 32 oz box of low sodium chicken broth1 cup diced celery and celery leaves1 cup diced carrots2 cups cooked brown rice3 cups water1 Tbs poultry seasoning1 Tbs ground sage1 Tbs garlic powder1 tsp table salt (if desired, nutrition totals include salt)

Directions

Boil chicken thighs for 30 minutes, then shred. Cook brown rice. Add all ingredients to pot and bring to a boil. Boil 15 minutes, then reduce to simmer for 45 minutes. Serve with salad for a balanced meal.

Serving Size: Makes 6-10 hearty bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user MJ-SHE-BEAST.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 223.6
Total Fat: 4.7 g
Cholesterol: 42.3 mg
Sodium: 892.8 mg
Total Carbs: 30.0 g
Dietary Fiber: 3.3 g
Protein: 14.2 g

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