Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 95.5
- Total Fat: 1.4 g
- Cholesterol: 39.2 mg
- Sodium: 1,012.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.0 g
- Protein: 15.2 g
View full nutritional breakdown of Chicken and Rice Soup calories by ingredient
Introduction
My failsafe recipe for chicken and rice. My husband is gluten-free so instead of noodles, rice it is. My failsafe recipe for chicken and rice. My husband is gluten-free so instead of noodles, rice it is.Number of Servings: 8
Ingredients
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2 boxes chicken broth (32oz each)
1 lb chicken breasts
1 carrot, peeled and sliced
1 stalk celery, sliced
1/2 onion, diced
1 cup shredded cabbage
1 tsp thyme
1 tsp rosemary
2 bay leaves
1/3 cup rice
1 tsp cayenne pepper (optional)
Directions
Pour the broth into the pot and boil over high heat. Add thyme, rosemary and bay leaf and once boiling, add chicken (bone-in is best for flavor). Add diced vegetables; this can easily be done as the chicken begins to cook.
Reduce heat, simmering for 1-2 hours. Take chicken out of the pot with tongs. Shred the chicken, taking care to discard the bones, and return shredded chicken to pot. Add rice and simmer for an additional 20 minutes. Top with cayenne pepper to taste if desired.
Serving Size: Makes roughly 8 small servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHDANI.
Reduce heat, simmering for 1-2 hours. Take chicken out of the pot with tongs. Shred the chicken, taking care to discard the bones, and return shredded chicken to pot. Add rice and simmer for an additional 20 minutes. Top with cayenne pepper to taste if desired.
Serving Size: Makes roughly 8 small servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHDANI.