Chicken, vegetable, rice soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 190.8
- Total Fat: 2.3 g
- Cholesterol: 56.6 mg
- Sodium: 622.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.7 g
- Protein: 25.1 g
View full nutritional breakdown of Chicken, vegetable, rice soup calories by ingredient
Introduction
Healthy, hardy, low-cal soup Healthy, hardy, low-cal soupNumber of Servings: 10
Ingredients
-
4 boneless, skinless chicken breasts
3 cans chicken broth (low sodium)
2 chicken bouillon cubes (for flavor)
2 cups cooked brown rice
2 bags frozen vegetables, thawed near time to put in
Tips
The rice can be substituted with two medium potatoes cut into cubes. Add these about half-way into chicken cooking time. Both starches can be left out for a lower cal. and carb soup.
Directions
Place 4 breasts, 3 cans broth, and bouillon cubes in crock pot. Cook until chicken can be shredded with a fork. Shred chicken in pot. Add thawed veggies and rice.
Serving Size: 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RESTFINDER.
Serving Size: 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RESTFINDER.