Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 290.7
- Total Fat: 10.3 g
- Cholesterol: 76.0 mg
- Sodium: 816.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.6 g
- Protein: 23.7 g
View full nutritional breakdown of Chicken and Rice Soup calories by ingredient
Introduction
Soooo yummy! I make this when I am sick Soooo yummy! I make this when I am sickNumber of Servings: 5
Ingredients
-
48 oz carton Swanson Natural Goodness Chicken Broth, 6 cup
Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Ground Chicken, 16 oz
Mixed Vegetables, frozen, .5 package (10 oz)
Uncle Ben's Instant Whole Grain Brown Rice, 2 cup
Directions
I like to eat this for dinner... so this only makes 5 servings for my boyfriend and I. Adjust serving size for your needs.
Dice onion, I like red onion.
Dice carrots, I save time by purchasing shredded carrots in a bag.
Dice celery, about 2 stalks
Sautee these ingredients in a non stick pan for about 5 minutes. No need to butter or oil if you have a good pan.
In a medium sauce pan add broth and heat over Medium heat. Add sauteed vegetables.
Brown ground chicken in saucepan til cooked. I add meat and juices directly to broth mixture. You can save fat by draining it. I like the added flavor and will sacrtifice a couple of grams of fat.
Add frozen veg to broth.
You can cook rice separately and add it to each bowl when serving, or cook it in the broth. If you cook it in the broth it will make the soup thick with little broth.
Serve and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user FUNKYAK13.
Dice onion, I like red onion.
Dice carrots, I save time by purchasing shredded carrots in a bag.
Dice celery, about 2 stalks
Sautee these ingredients in a non stick pan for about 5 minutes. No need to butter or oil if you have a good pan.
In a medium sauce pan add broth and heat over Medium heat. Add sauteed vegetables.
Brown ground chicken in saucepan til cooked. I add meat and juices directly to broth mixture. You can save fat by draining it. I like the added flavor and will sacrtifice a couple of grams of fat.
Add frozen veg to broth.
You can cook rice separately and add it to each bowl when serving, or cook it in the broth. If you cook it in the broth it will make the soup thick with little broth.
Serve and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user FUNKYAK13.