Chicken and Rice Vegetable Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 92.3
  • Total Fat: 3.1 g
  • Cholesterol: 12.4 mg
  • Sodium: 677.4 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 8.9 g

View full nutritional breakdown of Chicken and Rice Vegetable Soup calories by ingredient
Report Inappropriate Recipe



Use whatever veggies you have on hand for this tasty soup Use whatever veggies you have on hand for this tasty soup
Number of Servings: 10


    *Olive Oil, 1tsp
    * Onions, raw, 1 cup, chopped
    * Garlic-minced, 2 tsp
    * Baby Carrots, about 8 oz
    * Chicken Broth, large can
    * Zucchini, 1 or 2 medium
    * Brown Rice, medium grain, .25 cup
    * Canned Chicken Breast, drained
    * Cabbage, fresh, 1 cup, chopped
    * Salt and pepper to taste


Put olive oil in dutch oven or large saucepan. Heat over medium. Add onion, cook about 5 minutes, stirring occasionally. Add carrots and garlic, cook for about 5 minutes more. Add chicken broth. Bring to soft boil, add rice, lower heat and cover for 10 minutes. Add remaining ingredients and cook for about 5-10 minutes until zucchini is cooked. Add salt and pepper to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user FAIRYSHARKBAIT.


Rate This Recipe