Chicken Soup with brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
In 8 qt. stock pot, cook chicken in 8 cups of wateradd salt and pepper to taste, 1/2 c. celery diced (or dried celery flakes), 1/4 c. chopped parsley ( or dried parsley flakes),1- 16 oz. bag sliced carrots (time saver note: they have the carrot chips that work great for soups), 2 leeks sliced up to the end of the white part, thinly sliced1 tbsp. shallots, you can use onion but if you have the leeks use one or the other3 tsp. Penzey's Chicken soup base (is far above grocery store chicken bouillon)1 c. Brown Jasmine rice
Makes 12 (1 cup servings)
Boil ingredients together on medium heat, until meat is tender. Remove chicken and cut into small bite size pieces, don't over cook meat will shred easily.
Number of Servings: 12
Recipe submitted by SparkPeople user CMWAGNER7429.
Boil ingredients together on medium heat, until meat is tender. Remove chicken and cut into small bite size pieces, don't over cook meat will shred easily.
Number of Servings: 12
Recipe submitted by SparkPeople user CMWAGNER7429.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 1.2 g
- Cholesterol: 45.6 mg
- Sodium: 279.1 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.0 g
- Protein: 18.9 g
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