Chicken Soup with brown rice
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.0
- Total Fat: 1.2 g
- Cholesterol: 45.6 mg
- Sodium: 279.1 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.0 g
- Protein: 18.9 g
View full nutritional breakdown of Chicken Soup with brown rice calories by ingredient
Introduction
This is a revision of the traditional Chicken and dumpling soup, which is delicious but loaded with empty calories. With the brown rice it adds protein and remains filling. This is a revision of the traditional Chicken and dumpling soup, which is delicious but loaded with empty calories. With the brown rice it adds protein and remains filling.Number of Servings: 12
Ingredients
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In 8 qt. stock pot, cook chicken in 8 cups of water
add salt and pepper to taste,
1/2 c. celery diced (or dried celery flakes),
1/4 c. chopped parsley ( or dried parsley flakes),
1- 16 oz. bag sliced carrots (time saver note: they have the carrot chips that work great for soups),
2 leeks sliced up to the end of the white part, thinly sliced
1 tbsp. shallots, you can use onion but if you have the leeks use one or the other
3 tsp. Penzey's Chicken soup base (is far above grocery store chicken bouillon)
1 c. Brown Jasmine rice
Directions
Makes 12 (1 cup servings)
Boil ingredients together on medium heat, until meat is tender. Remove chicken and cut into small bite size pieces, don't over cook meat will shred easily.
Number of Servings: 12
Recipe submitted by SparkPeople user CMWAGNER7429.
Boil ingredients together on medium heat, until meat is tender. Remove chicken and cut into small bite size pieces, don't over cook meat will shred easily.
Number of Servings: 12
Recipe submitted by SparkPeople user CMWAGNER7429.
Member Ratings For This Recipe
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