Homemade chicken, veggie & rice soup.
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.4
- Total Fat: 4.4 g
- Cholesterol: 24.4 mg
- Sodium: 952.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.6 g
- Protein: 15.3 g
View full nutritional breakdown of Homemade chicken, veggie & rice soup. calories by ingredient
Introduction
Good for what ails you! Good for what ails you!Number of Servings: 6
Ingredients
-
2 tetra packs reduced sodium chicken broth
Breast meat from whole roasting chicken
1 tbsp olive oil
2 cups grated carrots
1 cup chopped spanish onion
2 cups chopped baby bok chou
1 pkg Uncle Bens chicken flavour brown rice
leaves from 1 sprig fresh sage (remove before eating)
juice of 1/4 large lemon
Directions
Sautee onion and carrot with some pepper and basil in Olive oil until softened.
Meanwhile, pour broth into pot, add sage, chop and add chicken.
Add cooked veggies.
Wash and chop bok choy.
Add bok choy and rice.
Squeeze in juice from 1/4 large lemon.
allow to simmer for 30 min or more.
Serving Size: Makes six 2 cup servings
Meanwhile, pour broth into pot, add sage, chop and add chicken.
Add cooked veggies.
Wash and chop bok choy.
Add bok choy and rice.
Squeeze in juice from 1/4 large lemon.
allow to simmer for 30 min or more.
Serving Size: Makes six 2 cup servings