Chicken and Rice Soup with Vegetables

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 57.2
  • Total Fat: 1.1 g
  • Cholesterol: 1.0 mg
  • Sodium: 97.5 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Chicken and Rice Soup with Vegetables calories by ingredient
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This is a great way to use a chicken carcass This is a great way to use a chicken carcass
Number of Servings: 16


    16 cups homemade chicken broth
    1 cup white rice
    10 ounce package frozen mixed vegetables


To make homemade chicken stock, place chicken carcass in large stock pot. Cover with water and bring to a boil. Drain broth into large bowl through colander and remove all bones, fat and gristle, removing meat to small bowl.

Return stock to stock pot and add any meat pulled from bones to stock. Add rice and bring to a boil. When rice is done, add vegetables and cook until vegetables are done.

You can use canned chicken broth, but the sodium content will be much higher. Brown rice would raise the fiber content. Very hearty low calorie/low sodium soup for winter!

Number of Servings: 16

Recipe submitted by SparkPeople user KWENBEE.

TAGS:  Poultry |

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