Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237.8
- Total Fat: 7.7 g
- Cholesterol: 34.2 mg
- Sodium: 1,450.0 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 0.8 g
- Protein: 15.7 g
View full nutritional breakdown of Chicken and Rice Soup calories by ingredient
Introduction
Leftover Rice? Leftover Rice?Number of Servings: 4
Ingredients
-
6 cups vegetable broth
2 chicken breasts, no skin
1 onion
2 cloves garlic
1.75 cups cooked white rice
2 T Olive Oil
Cumin and Mexican Spices to taste
Similar to Tortilla Soup w/o extra calories of tortillas, this is a very hearty soup!
Directions
1. Bring vegetable broth to a boil and add raw chicken breasts with skin removed about 10 minutes (until juices run clear and chicken is done).
2. Add 2 T to saute pan and cook onions over medium heat adding garlic towards the end of cooking
3. Once chicken is done, reducing heat to slight simmer, remove and shred the chicken with two forks, returning meat to broth when shredded.
4. When onions and garlic near carmalization remove from heat and add to soup.
5. Add leftover white rice and let cook for 5 minutes. Add cumin and other spices to your tastes.
Number of Servings: 4
Recipe submitted by SparkPeople user AZCANYONDREAMER.
2. Add 2 T to saute pan and cook onions over medium heat adding garlic towards the end of cooking
3. Once chicken is done, reducing heat to slight simmer, remove and shred the chicken with two forks, returning meat to broth when shredded.
4. When onions and garlic near carmalization remove from heat and add to soup.
5. Add leftover white rice and let cook for 5 minutes. Add cumin and other spices to your tastes.
Number of Servings: 4
Recipe submitted by SparkPeople user AZCANYONDREAMER.