Chicken Vegetable Rice Soup

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 236.6

Total Fat: 3.7 g
Cholesterol: 70.0 mg
Sodium: 1,245.8 mg
Total Carbs: 27.1 g
Dietary Fiber: 2.8 g
Protein: 25.3 g

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

Introduction

Homemade Chicken Rice and Veggie soup made with all our own dehydrated vegetables and some boneless skinless chicken breast. Great on a cold winter's day! Homemade Chicken Rice and Veggie soup made with all our own dehydrated vegetables and some boneless skinless chicken breast. Great on a cold winter's day!

Minutes to Prepare: 30

Minutes to Cook: 180

Number of Servings: 6

Ingredients

3 Skinless Boneless Chicken Breasts

7 Tbsps. Broth Base, Chicken, Orrington Farms

1/2 cup, diced Celery, raw

1 cup, chopped Carrots, raw

1/2 cup, sliced Onions, raw

1 1/2 cup Sweet Corn, Fresh

1 tsp, crumbled Bay Leaf

1 tsp Poultry seasoning

1/2 tsp Pepper, black

12 cups Water, tap (or more if needed)

1 1/2 cup Minute White Rice (Cooks in 5 Minutes)

1 Tbsp. Parsley, dried

1 cup Green Beans (snap)

*All Vegetable Amounts are in DEHYDRATED Totals. Adjust amounts as desired, especially if using fresh or frozen vegetables!

Tips

All vegetables were dehydrated ahead of time. You can use fresh if needed, but you will have to adjust the tap water to desired soup amount.

Directions

Precook the chicken breasts and chop into bite-sized pieces.
In a large pot add the precooked chicken, vegetables, water, herbs, and bouillon. Cover with a lid and bring to a rolling boil. Turn down to a simmer and continue cooking until all veggies are tender. Add the rice and cook about 5 minutes more.

Serving Size: Makes about 6 2-cup servings