Chicken and Rice Soup

Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.

• Prep: 10 min
• Cook: 30 min
• Total: 40 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• classic
• boil

Ingredients

• 1 cup chicken (cooked, diced)
• 6 cup chicken broth (low-sodium)
• 1 cup rice (uncooked)
• 1.75 cup mixed vegetables
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 1 tablespoon parsley (dried)

Instructions

1. Use leftover cooked chicken or cook enough chicken to make 1 cup of chicken pieces.
2. Place the cooked chicken in a large saucepan.
3. Add the broth and uncooked rice.
4. 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.

Nutrition (per serving)

• Calories: 176
• Protein: 11.9 g
• Carbohydrates: 27.6 g
• Fat: 1.9 g
• Fiber: 2.1 g
• Sodium: 152 mg
• Saturated Fat: 0.5 g
• Sugar: 1.5 g
• Cholesterol: 17 mg