Chicken and Rice Soup
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 cups prepared soup
176
Calories
12g
Protein
28g
Carbs
2g
Fat
2g
Fiber
2g
Sugar
152mg
Sodium
Saturated Fat 1 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cooked chicken
1 cup · diced
low-sodium chicken broth
6 cups
uncooked rice
1 cup
mixed vegetables
1 3/4 cups
garlic powder
1/2 teaspoon
black pepper
1/4 teaspoon
salt
1/4 teaspoon
dried parsley
1 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
Use leftover cooked chicken or cook enough chicken to make 1 cup of chicken pieces.
- 3
Place the cooked chicken in a large saucepan.
- 4
Add the broth and uncooked rice. Cover the pan.
- 5
Bring the broth and rice to a boil.
- 6
Cover the pan and turn the heat to low.
- 7
Stir and simmer for 15 minutes.
- 8
Add the chopped onions, chopped vegetables, and seasonings.
- 9
Simmer for 10 to 15 minutes until the vegetables are tender.
Source: USDA MyPlate Kitchen · Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network
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