From the library
Chicken and Rice Soup
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
Makes 8 portions10 steps
176
kcal · per 2 cups prepared soup
12g
Protein
28g
Carbs
2g
Fat
Ingredients
- 1 cup cooked chicken (diced)
- 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
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Use leftover cooked chicken or cook enough chicken to make 1 cup of chicken pieces.
- Place the cooked chicken in a large saucepan.
- Add the broth and uncooked rice.
- Cover the pan.
- Bring the broth and rice to a boil.
- Cover the pan and turn the heat to low.
- Stir and simmer for 15 minutes.
- Add the chopped onions, chopped vegetables, and seasonings.
- Simmer for 10 to 15 minutes until the vegetables are tender.
USDA MyPlate Kitchen — Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network (public domain), via myplate.food · public domain
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