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Cattle Kings' Ranch Hand Chicken Soup

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Submitted by dreamcatcher_ark

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

6 1.4
CUPS L CHICKEN BROTH
strong
2 3E+1
TABLESPOONS ML OLIVE OIL
½ 118
CUP ML CARROTS
chopped
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML RED ONION
chopped
½ 118
CUP ML ZUCCHINI
chopped
½ 118
CUP ML YELLOW SUMMER SQUASH
chopped *
1 237
CUP ML RICE
cooked
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
o taste *
4 4
SPRIGS SPRIGS CILANTRO
chopped, leaves for garnish

Directions

Bring stock to a boil in a large pot.

In a separate large pot, heat oil and sauté carrots, celery, onion, zucchini and yellow squash.

Add boiling stock to vegetables, then stir in rice; season with salt and pepper.

Ladle into bowls and top with cilantro.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 518g (18.3 oz)
Amount per Serving
Calories 383 27% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 552mg 23%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 9%
Sugars g
Protein 27g
Vitamin A 83% Vitamin C 20%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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