Homemade Chicken Vegetable Soup with Brown Rice

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 139.2
  • Total Fat: 3.1 g
  • Cholesterol: 51.7 mg
  • Sodium: 1,085.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 17.9 g

View full nutritional breakdown of Homemade Chicken Vegetable Soup with Brown Rice calories by ingredient
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Number of Servings: 12


    1 whole chicken
    3 garlic cloves
    1 small onion
    3 stalks celery
    2 cups chopped carrots
    salt and pepper to taste
    1 boil in a bag brown rice


Put rinsed fresh chicken in pot and cover with water. Add chopped celery, onion, carrots, garlic and parsley. Bring to a boil and then simmer till chicken falls off the bone. Remove foam from time to time through cooking process. Once chicken is cooked remove from broth and sit on plate to cool around 10 minutes. While cooling strain vegetables from broth into colander. Then take empty broth and strain that through a cheesecloth or paper towel to remove any impurities and it makes a delicious clear chicken broth. Put vegetables back into clear broth. Cook rice separately. Remove skin and bone from chicken and then add chicken pieces into soup mix along with rice. Season with salt and pepper to taste and allow to cool. Once cool removing fat from broth is easiest. Then store in containers for freezer or warm up for dinner that night.

Number of Servings: 12

Recipe submitted by SparkPeople user STRAYMONET.

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