Chicken & Rice Soup
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
- 8 Servings
- Less than $3.00
Chicken & Rice Soup
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
- 8 Servings
- Less than $3.00
Ingredients
- 1 cup cooked chicken, diced
- 6 cups chicken broth, low sodium
- 1 cup rice, dry
- 1 3/4 cups mixed vegetables
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon dried parsley
Steps
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.
Ingredients
Serving Size: 2 cups prepared soup
| Nutrients | Amount |
|---|---|
| Total Calories | 170 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 1 mg |
| Omega 3 - DHA | 1 mg |
| Cholesterol | 16 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Minerals | |
| Calcium | 28 mg |
| Potassium | 316 mg |
| Sodium | 226 mg |
| Copper | 182 mcg |
| Iron | 2 mg |
| Magnesium | 24 mg |
| Phosphorus | 144 mg |
| Selenium | 11 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 86 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 12 mcg |
| Folate | 74 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 30 mg |
Source:
- Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network