Kim's Cream of Chicken and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. chicken breast2 10 3/4 oz. cans of Cambell's Healthy Request Cream of chicken soup2 cups chicken brothcelery, sliced 2 cups carrots, sliced 2 cups onions, diced 1 cup saltpepperfresh rosemary fresh thymecooked brown rice, 2 cups
1. Cut chicken into chunks and microwave for 7 min. or until no longer pink.
2. Cut up your celery, carrots and onions.
3. Mix together soup and broth to pour over the chicken and vegetables.
3. Place all ingredient except for cooked brown rice into a stock pot and cook for 30-40 min.
4. Add rice and serve or place 1/2 cup rice in a bowl and ladle soup on top.
**You can also put in a crock pot on low w/out cooking the chicken first and cook for 3-4 hours. Add rice when you serve.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBO99.
2. Cut up your celery, carrots and onions.
3. Mix together soup and broth to pour over the chicken and vegetables.
3. Place all ingredient except for cooked brown rice into a stock pot and cook for 30-40 min.
4. Add rice and serve or place 1/2 cup rice in a bowl and ladle soup on top.
**You can also put in a crock pot on low w/out cooking the chicken first and cook for 3-4 hours. Add rice when you serve.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBO99.
Nutritional Info Amount Per Serving
- Calories: 281.1
- Total Fat: 4.7 g
- Cholesterol: 54.2 mg
- Sodium: 2,099.0 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.7 g
- Protein: 26.0 g
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