Karen's Chicken and Rice Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.2
  • Total Fat: 4.2 g
  • Cholesterol: 5.1 mg
  • Sodium: 2,769.7 mg
  • Total Carbs: 58.7 g
  • Dietary Fiber: 11.8 g
  • Protein: 12.8 g

View full nutritional breakdown of Karen's Chicken and Rice Soup calories by ingredient
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This is good ol' fashioned chicken and rice soup that I modified to make it a bit healthier. This is good ol' fashioned chicken and rice soup that I modified to make it a bit healthier.
Number of Servings: 8


    8 cups of water
    3 TBSP salt
    3 TBSP Black Pepper
    1 TBSP White Pepper (optional)
    1-2 lbs of chicken (whole chicken cut up or boneless breasts)
    1-2 white onions, quartered
    1 C Fresh Parsley
    1 14.oz. can of crushed or whole tomotoes
    1 C celery, chopped
    1 C carrots, diced (optional)
    1 C yellow summer squash cut in slices and halved
    1 C zucchini
    1 package of Kashi 7 whole grain pilaf


Makes 8 servings; 15 minutes to prep (chopping); 50-60 to boil.

Fill soup pot with water, salt, pepper (black and white), parsley, onions, celery, and chicken. Let chicken cook fully (if necessary de-bone) and cut into pieces. Takes appx. 15-20 minutes to cook on a medium temperture. Add Kashi rice to pot, then add summer squash, zucchini and tomotoes. Let simmer for another 25 minutes. Soup is done when you decide it is, may be kept warm for a long time (though your squash may get a bit soft). Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user MINIK2009.

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