Homemade Chicken, Vegetable, and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 drumstick, bone and skin remov Chicken Drumstick 3 cup, sliced Zucchini 1 cup, chopped Onions, raw 3 cup, strips or slices Carrots, raw 3 stalk, medium (7-1/2" - 8" lon Celery, raw 2 cup diced Potato, raw 1 cup, chopped or sliced Red Ripe Tomatoes .5 cup White Rice, medium grain 10 cup (8 fl oz) Water, tap 2 tsp Salt, divided3 tsp Pepper, black, divided1 tsp Turmeric, ground 1 tsp Paprika 1 tsp Great Value Ground Cumin
1. Season chicken with 1 tsp salt and 1 tsp black pepper and place in a large pot. Cover with water and boil for 20 to 30 minutes. Skim of foam until it boils mostly clear of foam.
2. Remove chicken. Add in all vegetables, rice, and remaining spices. Shred chicken and add back in. Let cook for another 15 to 20 minutes until everything is tender.
3. Top with extra pepper, chile flakes, cilantro, or eat plain and enjoy!
Serving Size: 10 roughly 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUNASTA.
2. Remove chicken. Add in all vegetables, rice, and remaining spices. Shred chicken and add back in. Let cook for another 15 to 20 minutes until everything is tender.
3. Top with extra pepper, chile flakes, cilantro, or eat plain and enjoy!
Serving Size: 10 roughly 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUNASTA.
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 2.1 g
- Cholesterol: 38.2 mg
- Sodium: 558.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.5 g
- Protein: 12.2 g
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