Chicken, Rice, Potato and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 174.1
- Total Fat: 5.6 g
- Cholesterol: 22.3 mg
- Sodium: 304.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.0 g
- Protein: 12.5 g
View full nutritional breakdown of Chicken, Rice, Potato and Vegetable Soup calories by ingredient
Introduction
Thick, hearty soup Thick, hearty soupNumber of Servings: 6
Ingredients
-
* 2 Tbsp olive oil
* 1/2 medium onion, chopped
* 1 stalk celery, chopped
* 1 carrot, chopped
* 1 clove garlic, chopped
* 1 medium potato, cubed
* 1 cup chicken broth
* 2 cups water
* 1/4 cup green onions
* 8 oz chicken, cubed
* 3/4 cup rice
* salt and pepper to taste
* parsley, cilantro and basil to taste
Directions
1. In a stockpot, heat olive oil over Medium-High heat.
2. Sautee onions, celery, carrots and garlic for one minute or until vegetables are soft.
3. Add chicken and sautee for 5 minutes until chicken is browned on outside.
4. Add broth and water, rice, green onions, and potato.
5. Bring to boil, then reduce heat to Medium-Low. Simmer for 20 minutes or until rice and potatoes are tender.
Makes about 6 cups of soup.
Number of Servings: 6
Recipe submitted by SparkPeople user HADDASSAH07.
2. Sautee onions, celery, carrots and garlic for one minute or until vegetables are soft.
3. Add chicken and sautee for 5 minutes until chicken is browned on outside.
4. Add broth and water, rice, green onions, and potato.
5. Bring to boil, then reduce heat to Medium-Low. Simmer for 20 minutes or until rice and potatoes are tender.
Makes about 6 cups of soup.
Number of Servings: 6
Recipe submitted by SparkPeople user HADDASSAH07.
