Chicken, Mushroom & Rice Soup
- Number of Servings: 12
Ingredients
mushroomscarrotsonionscelerygarlicshredded chickenbutter/country crockchicken brotholive oilbox uncle ben's rice with season packetwaterThyme & a little extra chicken bouillon if needed
Saute onions, mushrooms, carrots, celery and garlic in olive oil and butter until softened. Add season packet and rice and stir cook for about a minute to start toasting the rice. Add in homemade broth, water and pre-cooked shredded chicken breast. Bring to a boil and then drop back to a simmer for about 5 minutes. If serving the next day, go ahead and take off heat while rice is al dente because it will continue cooking.
To serve the next day, I usually add a squeeze of fresh lemon to brighten it up.
Serving Size: Makes 12 servings, 1 cup each
Number of Servings: 12
Recipe submitted by SparkPeople user ADGIRL618.
To serve the next day, I usually add a squeeze of fresh lemon to brighten it up.
Serving Size: Makes 12 servings, 1 cup each
Number of Servings: 12
Recipe submitted by SparkPeople user ADGIRL618.
Nutritional Info Amount Per Serving
- Calories: 109.1
- Total Fat: 2.4 g
- Cholesterol: 19.6 mg
- Sodium: 621.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.8 g
- Protein: 8.6 g
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