Homemade Chicken, Vegetable, and Rice Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 130.9
- Total Fat: 2.1 g
- Cholesterol: 38.2 mg
- Sodium: 558.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.5 g
- Protein: 12.2 g
View full nutritional breakdown of Homemade Chicken, Vegetable, and Rice Soup calories by ingredient
Introduction
A delicious soup perfect for cold weather and colds alike! Pretty good at other times, too! A delicious soup perfect for cold weather and colds alike! Pretty good at other times, too!Number of Servings: 10
Ingredients
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8 drumstick, bone and skin remov Chicken Drumstick
3 cup, sliced Zucchini
1 cup, chopped Onions, raw
3 cup, strips or slices Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
2 cup diced Potato, raw
1 cup, chopped or sliced Red Ripe Tomatoes
.5 cup White Rice, medium grain
10 cup (8 fl oz) Water, tap
2 tsp Salt, divided
3 tsp Pepper, black, divided
1 tsp Turmeric, ground
1 tsp Paprika
1 tsp Great Value Ground Cumin
Directions
1. Season chicken with 1 tsp salt and 1 tsp black pepper and place in a large pot. Cover with water and boil for 20 to 30 minutes. Skim of foam until it boils mostly clear of foam.
2. Remove chicken. Add in all vegetables, rice, and remaining spices. Shred chicken and add back in. Let cook for another 15 to 20 minutes until everything is tender.
3. Top with extra pepper, chile flakes, cilantro, or eat plain and enjoy!
Serving Size: 10 roughly 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUNASTA.
2. Remove chicken. Add in all vegetables, rice, and remaining spices. Shred chicken and add back in. Let cook for another 15 to 20 minutes until everything is tender.
3. Top with extra pepper, chile flakes, cilantro, or eat plain and enjoy!
Serving Size: 10 roughly 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUNASTA.