Chicken and rice soup with tomato and onion

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.8
  • Total Fat: 1.9 g
  • Cholesterol: 36.7 mg
  • Sodium: 283.9 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.7 g

View full nutritional breakdown of Chicken and rice soup with tomato and onion calories by ingredient


Introduction

I use no added salt, I use cayenne pepper as it makes the flavors jump out I use salt free bouillon to flavor the soup broth. I use no added salt, I use cayenne pepper as it makes the flavors jump out I use salt free bouillon to flavor the soup broth.
Number of Servings: 6

Ingredients

    1 cup Rice, brown, long-grain, cooked, correct values
    10 oz Chicken, broilers or fryers, breast, meat only, cooked, stewed, correct nutritional values
    2 cup Hunt's Fire Roasted Diced Tomato
    .75 cup, chopped Onions, raw
    5 cup (8 fl oz) Water, tap
    1 tsp Pepper, black
    0.5 cup FRESH: Celery, Diced 1/4 Cup (by 75PERCENT)
    .75 cup, chopped Carrots, raw
    0.25 cup Bob's Red Mill Bulgar (by YANOWAHT)
    1 cup Beans, black

Directions

chop chic, onions and celery. Shred carrot and slowly cook over medium in 1 TB olive oil heat till onions translucent add water and bring to a boil. Boil 10 minutes and add brown rice stirring to keep from sticking. Add 1 tsp black pepper when rice begins cooking. cook until rice is done 30 min and add tomatoes and Bulgar cooking 10-15 min. Add drained and rinsed black beans and cook until they are heated thru. Now Taste and add no sodium bouillon a bit at a time allowing 5 min between times until taste is right. Then serve

Serving Size: Makes 4 healthy servings

Number of Servings: 6

Recipe submitted by SparkPeople user DONN1ZYF.