Chicken Soup with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Garlic powder 3 stalk, medium (7-1/2" - 8" long) Celery, raw 4 cup College Inn Chicken Broth - 99% Fat Free 4 oz Gerbers Amish Chicken Thighs 4 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw 4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 1 oz Onion, sweet, raw 4 cup RICE - Success Rice (Boil in Bag) White
Cut up the onion and celery place in pot. Put in baby carrots, add the chicken, garlic powder. Fill pot up with the broth (I used a mix of non sodium and sodium). Place on stove bring to a boil and boil for 60 mins. Add a bag or two of rice (you can also use noodles if you want). Cook for 10 mins longer or until the rice is done. Take out the chicken and shred it up and place back into the soup.
Place rice in a bowl and add the soup over top.
Serving Size: 8 1 cup servings
Place rice in a bowl and add the soup over top.
Serving Size: 8 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 153.8
- Total Fat: 23.0 g
- Cholesterol: 13.1 mg
- Sodium: 725.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.8 g
- Protein: 6.0 g
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