Vegetable Chicken Soup with Rice and Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 cups Vegetable Broth2 cups Mixed Vegetables, frozen3 oz / 85 grams cooked chicken thigh1/2 cup truRoots Organic Sprouted Rice & Quinoa Blend
In a pot, bring broth, frozen vegetables and chicken to a boil. Add Sprouted Rice & Quinoa blend and cover. Reduce heat to Med Low and simmer for 1 hour.
Serving Size: Makes approx 3 servings
Serving Size: Makes approx 3 servings
Nutritional Info Amount Per Serving
- Calories: 211.5
- Total Fat: 2.1 g
- Cholesterol: 23.5 mg
- Sodium: 826.7 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 3.1 g
- Protein: 10.0 g
Member Reviews