Chicken Breast & White Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3-Boneless, Skinless Chicken Breasts (4 oz each)8-cups of water (cooks down to about 6)3-Maggi Chicken Bouillon Cubes1/2 Cup both chopped celery & onion3 oz-Baby Carrots (about 12-chopped or whole)1 1/2 Cups Instant White Rice (dry)Salt, pepper, and spices to taste like onion & garlic powder, paprika, and parsley.
In med-large pot combine water, whole chicken breasts and rest of ingredients EXCEPT rice.
Bring to boil and then let simmer, covered for 1 1/2 hours, stirring ocassionally. After this time, remove chicken breasts, bring broth & veggies up to a boil again then stir in rice.
Cut chicken into bite sized peices and return to the pot. Cover again, turn down to low heat and continue to cook for another half hour or more.
If the soup becomes too thick once rice expands you can add some more water and continue to cook 15 minutes more.
Makes Approximately 6 (1 Cup) Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JAN11661.
Bring to boil and then let simmer, covered for 1 1/2 hours, stirring ocassionally. After this time, remove chicken breasts, bring broth & veggies up to a boil again then stir in rice.
Cut chicken into bite sized peices and return to the pot. Cover again, turn down to low heat and continue to cook for another half hour or more.
If the soup becomes too thick once rice expands you can add some more water and continue to cook 15 minutes more.
Makes Approximately 6 (1 Cup) Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JAN11661.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 1.6 g
- Cholesterol: 27.5 mg
- Sodium: 1,862.9 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.6 g
- Protein: 13.7 g
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