점심쉬움

Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup cooked chicken; 6 cups low-sodium chicken broth; 1 cup uncooked rice; 1 3/4 cups mixed vegetables; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1 tablespoon dried parsley

Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.

50 min8 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 2 cups prepared soup

176

칼로리

12g

단백질

28g

탄수화물

지방

식이섬유

당류

152mg

나트륨

포화지방 1 g · 콜레스테롤 17 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

출처: USDA MyPlate Kitchen · Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network

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