Chicken & Rice Soup
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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
Instructions
- 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.
Nutrition
| Calories | 170 |
|---|---|
| Protein | 12 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 16 mg |
| Sodium | 226 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network