chicken and rice soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.1
  • Total Fat: 11.0 g
  • Cholesterol: 62.9 mg
  • Sodium: 1,902.5 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 8.1 g
  • Protein: 21.7 g

View full nutritional breakdown of chicken and rice soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    2 T olive oil
    1 lb skinless, boneless chicken thighs
    salt and pepper
    3 carrots
    1/2 cup raw long grain white rice
    16 oz package frozen or canned black-eyed peas, thawed
    32 oz (4 cups) chicken broth
    9 oz package frozen chopped spinach thawed


in large pot, heat oli over med-high heat. Season chicken with salt and pepper. Add to the pot and cook, stirring until golden, 6-8 minutes, transfer to a plate. Add the carrots, rice and beans, Cook, scraping up any browned bits, for 1 minute, the stir in the chicken broth and 2 cups water. Bring to a simmer until the rice and beans are tender, about 20 minutes. shred the chicken add to the soup along with the spinace and cook for 5 monutes season with salt and pepper. Serve with baguette(not in calculations)

I used can of blacked-eyed peas with jalepenos (yum)

Number of Servings: 4

Recipe submitted by SparkPeople user SHERKEV.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.