Chicken, Spinach and Rice Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 130.8
- Total Fat: 0.9 g
- Cholesterol: 13.7 mg
- Sodium: 533.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.5 g
- Protein: 11.9 g
View full nutritional breakdown of Chicken, Spinach and Rice Soup calories by ingredient
Introduction
The small lentils in this soup give a fiber boost The small lentils in this soup give a fiber boostNumber of Servings: 10
Ingredients
-
2 quarts c(8 cups) reduced-sodium, fat-free chicken broth or stock
2 cups fresh mushooms, sliced
1 cup black lentils
1 chicken breast, cut into 1/4 inch cubes
1 cup green beans, fresh or frozen
2 cups chopped fresh spinach
1 cup fresh or frozen carrots, sliced
2.5 cups cooked brown rice
1 tbs reduced-sodium soy sauce
1 tsp thyme, dried
2 tbsp parsley, dried
Directions
1. Combine chicken broth, chicken, mushrooms, lentils, green beans, carrots, soy sauce, seasonings in large stock pot.
2. Bring just to a boil, then cover and reduce heat. Let simmer for about 20 minutes, or just until lentils are soft and chicken is cooked through.
2. Add cooked brown rice and chopped spinach and stir to combine. Simmer for about five minutes more, or until the spinach is wilted and the rice is heated through.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEA_NEL_OPE.
2. Bring just to a boil, then cover and reduce heat. Let simmer for about 20 minutes, or just until lentils are soft and chicken is cooked through.
2. Add cooked brown rice and chopped spinach and stir to combine. Simmer for about five minutes more, or until the spinach is wilted and the rice is heated through.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEA_NEL_OPE.
