Chicken & Rice with White Beans Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 116.1
- Total Fat: 1.9 g
- Cholesterol: 21.7 mg
- Sodium: 70.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 10.9 g
View full nutritional breakdown of Chicken & Rice with White Beans Soup calories by ingredient
Introduction
I keep a lot of dried beans & grains on hand all the time. My family & I really like this soup. It tastes good & is so good for you. You can add some Tones Chicken Base if you'd like, or canned chicken broth, but have found it to be flavorful enough without. This is a taste good, feel good soup. When my family & I eat this, it's our main course, so we usually don't just restrict ourselves to 12 ozs. It's so good & a naturally light meal that it's filling without a lot of fat or calories. Feel free to doctor it to your hearts content. This is just a basic recipe & I add & subtract ingredients according to what's on hand. I keep a lot of dried beans & grains on hand all the time. My family & I really like this soup. It tastes good & is so good for you. You can add some Tones Chicken Base if you'd like, or canned chicken broth, but have found it to be flavorful enough without. This is a taste good, feel good soup. When my family & I eat this, it's our main course, so we usually don't just restrict ourselves to 12 ozs. It's so good & a naturally light meal that it's filling without a lot of fat or calories. Feel free to doctor it to your hearts content. This is just a basic recipe & I add & subtract ingredients according to what's on hand.Number of Servings: 12
Ingredients
-
2 - skinless, boneless chicken breasts, or boneless chicken thighs (about 16 oz total) cut into bite size pieces
2 carrots cleaned & sliced
7 stalks of celery sliced (I like the use the heart of the celery & put the greenery in too)
1 large onion diced
1/4 c dry navy beans
1/4 c dry garbanzo (chick peas)
1/4 c dry pearl barley
1/4 c brown rice (uncooked)
1/4 c wild rice (uncooked)
1/4 c farro (uncooked)
1/4 c quinoa (uncooked)
Sea Salt, Pepper & Parsley to taste.
Water
Tips
In the past, I've rinsed & soaked my beans, rices & grains. I've found that by throwing them all in the pot (without the rinsing & soaking) doesn't make any difference in flavor from the rinsing & soaking method & is a whole lot faster.
Directions
Add 2 cups of water to a 5 quart soup pot. Add all other ingredients & turn burner to high to start boiling. Add more water to fill pot to within 1 - 1 1/2 inches from top. Bring to rolling boil. Put lid on & turn burner down to a strong simmer. Remove lid & stir occasionally. If the water boils down, add more water to bring the level back up. Continue cooking until all beans and grains are done. This should be about 3 hours. I let it simmer on low heat & stir occasionally so it won't stick.
Serving Size: makes 12 12-oz servings
Serving Size: makes 12 12-oz servings
Member Ratings For This Recipe
-
ARPITO
-
CALLMEENI
-
LONIANNE
-
CANNINGNANNY
-
ONESWELLSHELL