Homemade Mild Southwestern Chicken Vegetable Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:Chicken Breast (cooked), no skin, roasted, 9 ounces choppedOnions, raw, 1 cup, choppedGarlic, 3 cloves minced*Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g); chopped*Anaheim Pepper, 2 Raw Peppers,choppedScallions, raw, 3 medium (4-1/8" long); choppedCelery, raw, 3 stalk, large (11"-12" long)Carrots, raw, 1 cup, chopped*Extra Light Olive Oil, 1 tbsp *Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg, 1 tsp*College Inn Broth Chicken Fat Free & Low Salt, 2 cup Thyme, fresh, 2 tsp Cumin powder, 2 tspMrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp*truRoots organic Sprouted Rice & Quinoa Blend, gluten free (1serv=1/4cup=46g), 0.50 cup Water, tap, 1 cup (8 fl oz) Ground pepper/salt to taste/
Saute onions, garlic, celery and thyme in oil, then add broth, boullion, cubed chicken and remaining chopped ingredients, bring to boil and then simmer for a minimum of 90 minutes
Serving Size: "Makes 8 (eight) 1 - cup servings."
Number of Servings: 1
Recipe submitted by SparkPeople user JANISLANDER.
Serving Size: "Makes 8 (eight) 1 - cup servings."
Number of Servings: 1
Recipe submitted by SparkPeople user JANISLANDER.
Nutritional Info Amount Per Serving
- Calories: 1,050.3
- Total Fat: 25.7 g
- Cholesterol: 158.0 mg
- Sodium: 1,707.1 mg
- Total Carbs: 129.5 g
- Dietary Fiber: 18.7 g
- Protein: 78.5 g
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