Chicken, Broccoli, Corn and Rice Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.3
  • Total Fat: 12.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 661.8 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 23.5 g

View full nutritional breakdown of Chicken, Broccoli, Corn and Rice Soup calories by ingredient
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Introduction

Perfect home-made soup for winter! Add chili peppers if you like it your spicy. Enjoy! Perfect home-made soup for winter! Add chili peppers if you like it your spicy. Enjoy!
Number of Servings: 4

Ingredients

    12 oz raw chicken breast, cubed (bite size)
    1 medium raw onion, chopped
    2 medium raw carrots, chopped
    1 bunch raw broccoli, chopped
    1 cup cooked brown rice (long grain)
    1 tbsp curry powder
    3 tbsp olive oil
    1 laurel leaf
    1 tsp salt
    1 tsp black pepper
    1 tsp dried basil
    0.5 tsp crushed chili peppers (optional)
    2 quarts of water (32 oz)
    4 tsp of vegetable stock powder


Directions

Makes 4 2-cups servings

Dice onion, carrots and broccoli separately. Cut up raw chicken breast in bite size, put aside. Mix spices in a separate cup. Mix vegetable stock powder with cold water and boil, keep warm until needed.

Heat olive oil in large cooking pot (medium temperature) until hot. Add chopped onion and carrots and fry for 3 minute until softened. Add hot vegetable stock and spices with Laurel leaf. When boiling, add raw chicken cubes and lower temperature until simmering. Add broccoli and simmer 20 minutes. Serve hot with your favorite salad and crackers.


Number of Servings: 4

Recipe submitted by SparkPeople user BRIGITTE20.

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