Chicken and Rice Vegetable Soup
- Number of Servings: 10
Ingredients
*Olive Oil, 1tsp * Onions, raw, 1 cup, chopped * Garlic-minced, 2 tsp * Baby Carrots, about 8 oz * Chicken Broth, large can * Zucchini, 1 or 2 medium * Brown Rice, medium grain, .25 cup * Canned Chicken Breast, drained * Cabbage, fresh, 1 cup, chopped * Salt and pepper to taste
Put olive oil in dutch oven or large saucepan. Heat over medium. Add onion, cook about 5 minutes, stirring occasionally. Add carrots and garlic, cook for about 5 minutes more. Add chicken broth. Bring to soft boil, add rice, lower heat and cover for 10 minutes. Add remaining ingredients and cook for about 5-10 minutes until zucchini is cooked. Add salt and pepper to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user FAIRYSHARKBAIT.
Number of Servings: 10
Recipe submitted by SparkPeople user FAIRYSHARKBAIT.
Nutritional Info Amount Per Serving
- Calories: 92.3
- Total Fat: 3.1 g
- Cholesterol: 12.4 mg
- Sodium: 677.4 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.4 g
- Protein: 8.9 g
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