home-made chicken veggie soup with brown rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 368.4
  • Total Fat: 4.0 g
  • Cholesterol: 45.6 mg
  • Sodium: 165.9 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 22.5 g

View full nutritional breakdown of home-made chicken veggie soup with brown rice calories by ingredient
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NO canned broth is used! NO canned broth is used!
Number of Servings: 6


    whole chicken, cut up
    veggies of your choice
    brown rice
    salt, pepper, thyme or dill


roast breast & thighs in 350 degree oven for 60 min. then set aside to cool. brown chicken wings & drumsticks in oil in dutch oven or soup kettle (this gives soup a nice color). Add 6 quarts water and giblets to wings and thighs; cook 1.5 hours. Remove chicken pieces & feed meat to pets! Add chopped veggies and rice; cook 60 min. Meanwhile remove skin & bones from oven baked pieces, chop meat and add to soup. Done!

Number of Servings: 6

Recipe submitted by SparkPeople user RUNNERJUDY.

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