Published Saturday, February 27, 2021
2021-02-27_pict_recipe_chicken_soup_-_usda.jpg
Chicken Soup. Courtesy USDA
Makes: 8 servings
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
Ingredients
- 6 cups chicken broth (low-sodium)
- 1 cup chicken (cooked)
- 1 cup rice (uncooked)
- 1 3/4 cups vegetables (fresh chopped, such as potatoes, carrots, celery, or cabbage)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon parsley (dried)
Directions
- 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.
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes
Nutrition Information
Serving Size: 2 cups prepared soup
|
Nutrients |
Amount |
|---|---|
|
Total Calories |
170 |
|
Total Fat |
2 g |
|
Saturated Fat |
1 g |
|
Cholesterol |
16 mg |
|
Sodium |
226 mg |
|
Carbohydrates |
27 g |
|
Dietary Fiber |
2 g |
|
Total Sugars |
2 g |
|
Added Sugars included |
0 g |
|
Protein |
12 g |
|
Vitamin D |
0 mcg |
|
Calcium |
28 mg |
|
Iron |
2 mg |
|
Potassium |
316 mg |
