Chicken & Brown Rice Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz. Cube Cut Up Chicken Breast Half8 Tbp. Salt Free Chicken Bullion8 Cups Water2 Tbp. Newman's Own Black Bean Corn Salsa2 1/2 Cups Frozen Mixed Vegetables1/2 cup Low Sodium Black beans (rinsed)1 Cup Uncooked Success Brown Rice1 Tsp. Minced Garlic1/8 Tsp. Celery Seed1/8 Tsp Ground Ginger1/8 Ground Cumin1/8 Tsp. Ground Parika1/4 Tsp. Onion Powder2 Tbp. Cornstarch1/4 cup waterSalt Substitute, Pepper to taste
Combine:
Water, Bullion, All Dry Seasonings, Salsa, Frozen Veggies In a Large Saucepan. Bring to boil. Add chopped chicken. Bring to boil again. Reduce heat to low (simmer) for 15-20 mins. Add Success rice and rinsed black beans to pot. Simmer low until chicken is no longer pink and veggies are soft rice done. Then set to high. Meanwhile combine corstarch and 1/4 cup water in measuring cup. Mix well. Stir in corstarch slowly for desired consistancy.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MADFATTWOMAN.
Water, Bullion, All Dry Seasonings, Salsa, Frozen Veggies In a Large Saucepan. Bring to boil. Add chopped chicken. Bring to boil again. Reduce heat to low (simmer) for 15-20 mins. Add Success rice and rinsed black beans to pot. Simmer low until chicken is no longer pink and veggies are soft rice done. Then set to high. Meanwhile combine corstarch and 1/4 cup water in measuring cup. Mix well. Stir in corstarch slowly for desired consistancy.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MADFATTWOMAN.
Nutritional Info Amount Per Serving
- Calories: 124.0
- Total Fat: 0.7 g
- Cholesterol: 16.4 mg
- Sodium: 73.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.6 g
- Protein: 9.5 g
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