Chicken Vegetable Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 ounces Chicken Breast (cooked), no skin, roasted 1 cup Stop & Shop Chicken Broth 0.3 cup, chopped Onions, raw 0.25 package (10 oz) Mixed Vegetables, frozen 0.25 cup Minute Ready to Serve Brown Rice 0.25 cup Del Monte Diced Tomatoes, No Salt Added 1 clove Garlic 1 tbsp Extra Light Olive Oil 0.5 cup (8 fl oz) Water, tap 0.25 cup, sliced Zucchini
Dice onions and garlic. Heat olive oil in medium pot and sauté until onion is translucent. Add chicken broth, water, frozen veggies and tomatoes (I add usually 1tbsp of the tomato juice from the can). Bring to a boil. Add chicken, zucchini
and brown rice. Cook at med for 10 minutes in covered pot.
Serving Size: 1 serving is 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user LCRIMMIN11.
Serving Size: 1 serving is 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user LCRIMMIN11.
Nutritional Info Amount Per Serving
- Calories: 349.0
- Total Fat: 17.5 g
- Cholesterol: 35.1 mg
- Sodium: 1,114.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 6.4 g
- Protein: 19.0 g
Member Reviews