Homemade Mild Southwestern Chicken Vegetable Rice Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,050.3
  • Total Fat: 25.7 g
  • Cholesterol: 158.0 mg
  • Sodium: 1,707.1 mg
  • Total Carbs: 129.5 g
  • Dietary Fiber: 18.7 g
  • Protein: 78.5 g

View full nutritional breakdown of Homemade Mild Southwestern Chicken Vegetable Rice Soup calories by ingredient


Introduction

A pleasant warm and hearty lunch or dinner soup for all ages and most dietary concerns A pleasant warm and hearty lunch or dinner soup for all ages and most dietary concerns
Number of Servings: 1

Ingredients


    Ingredients:
    Chicken Breast (cooked), no skin, roasted, 9 ounces chopped
    Onions, raw, 1 cup, chopped
    Garlic, 3 cloves minced
    *Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g); chopped
    *Anaheim Pepper, 2 Raw Peppers,chopped
    Scallions, raw, 3 medium (4-1/8" long); chopped
    Celery, raw, 3 stalk, large (11"-12" long)
    Carrots, raw, 1 cup, chopped
    *Extra Light Olive Oil, 1 tbsp
    *Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg, 1 tsp
    *College Inn Broth Chicken Fat Free & Low Salt, 2 cup
    Thyme, fresh, 2 tsp
    Cumin powder, 2 tsp
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp
    *truRoots organic Sprouted Rice & Quinoa Blend, gluten free (1serv=1/4cup=46g), 0.50 cup
    Water, tap, 1 cup (8 fl oz)
    Ground pepper/salt to taste/

Tips

Can use cooked chicken, chopped/cubed or shredded; can substitute for other generic rice and broth. To make it warmer, add more Cumin powder to taste.


Directions

Saute onions, garlic, celery and thyme in oil, then add broth, boullion, cubed chicken and remaining chopped ingredients, bring to boil and then simmer for a minimum of 50 minutes

Serving Size: Makes 12 - 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JANISLANDER.