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Chunky Chicken Rice Soup

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Submitted by JohnRia

YIELD

6 servings

PREP

5 min

COOK

25 min

READY

35 min

Ingredients

1 237
CUP ML CHICKEN
cubed, cooked
1 5
TEASPOON ML VEGETABLE OIL
for frying
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML WATER
10 289
OUNCES ML/G MIXED VEGETABLES
frozen
½ 2.5
TEASPOON ML POULTRY SEASONING
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML MINUTE RICE
1 15
TABLESPOON ML PARSLEY LEAVES
dried

Directions

In a skillet, fry chicken in hot oil until browned.

Add broth, water, vegetables (thawed) and seasonings.

Bring to a boil. Reduce heat to low, cover and simmer 5 minutes.

Stir in Minute Rice and parsley; cover, remove from heat.

Let stand 5 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 152 22% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 144mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 17% Vitamin C 2%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 
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