Chicken Vegetable Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Skinless Boneless Chicken Breasts 7 Tbsps. Broth Base, Chicken, Orrington Farms 1/2 cup, diced Celery, raw 1 cup, chopped Carrots, raw 1/2 cup, sliced Onions, raw 1 1/2 cup Sweet Corn, Fresh 1 tsp, crumbled Bay Leaf 1 tsp Poultry seasoning 1/2 tsp Pepper, black 12 cups Water, tap (or more if needed) 1 1/2 cup Minute White Rice (Cooks in 5 Minutes) 1 Tbsp. Parsley, dried 1 cup Green Beans (snap) *All Vegetable Amounts are in DEHYDRATED Totals. Adjust amounts as desired, especially if using fresh or frozen vegetables!
Precook the chicken breasts and chop into bite-sized pieces.
In a large pot add the precooked chicken, vegetables, water, herbs, and bouillon. Cover with a lid and bring to a rolling boil. Turn down to a simmer and continue cooking until all veggies are tender. Add the rice and cook about 5 minutes more.
Serving Size: Makes about 6 2-cup servings
In a large pot add the precooked chicken, vegetables, water, herbs, and bouillon. Cover with a lid and bring to a rolling boil. Turn down to a simmer and continue cooking until all veggies are tender. Add the rice and cook about 5 minutes more.
Serving Size: Makes about 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 3.7 g
- Cholesterol: 70.0 mg
- Sodium: 1,245.8 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.8 g
- Protein: 25.3 g
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