Chicken, Rice & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 135.0
  • Total Fat: 2.7 g
  • Cholesterol: 11.3 mg
  • Sodium: 1,614.0 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.7 g

View full nutritional breakdown of Chicken, Rice & Vegetable Soup calories by ingredient
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Quick and Easy Quick and Easy
Number of Servings: 6


    1 Can Members Mark Canned Chicken (19oz)
    3 Bouillon cubes
    1 cup frozen whole kernel corn
    1 Can Carrots
    1 Can Green Beans
    1 Can diced Tomatoes
    Bay Leaf
    salt & Pepper to taste
    Water for consistency


Boil chicken tenders in water with bouillon added until chicken is done. Remove from broth and break apart into bite sized pieces. Return to broth and add vegetables, bay leaf, and seasonings. Add water to adjust thickness and to add volume.

Number of Servings: 6

Recipe submitted by SparkPeople user NONIESUE.

TAGS:  Poultry | Soup | Poultry Soup |

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