chicken brown rice and vegetable soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 110.5
- Total Fat: 1.3 g
- Cholesterol: 13.6 mg
- Sodium: 54.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.5 g
- Protein: 7.2 g
View full nutritional breakdown of chicken brown rice and vegetable soup calories by ingredient
Introduction
"A chicken goes a long way" "A chicken goes a long way"Number of Servings: 10
Ingredients
-
Roasting Chicken
Frozen Mixed Vegetables (2 10 ounce bags)
Brown Rice - 3/4 cup
1 medium onion
3 ribs celery
rosemary, cloves, peppercorns, thyme, bay leaf put in a tea ball
Directions
Roast whole chicken (season with garlic and bells seasoning) 7 lbs about 350 degrees for about 2 hours
let rest 30 min
debone
reserve meat
cover bones with water - cook 90 min with herbs in a tea ball
cool then defat
run through colander and remove bones
cut onion and celery and add with the same herb filled tea ball
boil
add frozen mixed vegetables
bring to simmer
add 3/4 cup brown rice
cook 50 min.
add back chicken (reserving some for other recipes)
salt (garlic salt) as desired
Number of Servings: 10
Recipe submitted by SparkPeople user ELSEE22.
let rest 30 min
debone
reserve meat
cover bones with water - cook 90 min with herbs in a tea ball
cool then defat
run through colander and remove bones
cut onion and celery and add with the same herb filled tea ball
boil
add frozen mixed vegetables
bring to simmer
add 3/4 cup brown rice
cook 50 min.
add back chicken (reserving some for other recipes)
salt (garlic salt) as desired
Number of Servings: 10
Recipe submitted by SparkPeople user ELSEE22.