Chicken, vegetable, rice soup

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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
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Healthy, hardy, low-cal soup Healthy, hardy, low-cal soup
Number of Servings: 10


    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


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.


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.

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