Chicken and Rice Soup
Add your favorite veggies and brown rice to this yummy chicken soup for a warm meal on a cold night.
- Yield
- 8 servings
- Serving size
- 2 cups prepared soup
- Rating
- 3.52 of 5 (54 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 1 cup cooked chicken (diced)
- 6 cups low-sodium chicken broth
- 1 cup uncooked rice
- 1 3/4 cups mixed vegetables
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon dried parsley
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 175.73 |
| Total Fat | 1.95 g |
| Saturated Fat | 0.53 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 16.67 mg |
| Carbohydrates | 27.65 g |
| Dietary Fiber | 2.11 g |
| Total Sugars | 1.52 g |
| Added Sugars included | 0 g |
| Protein | 11.87 g |
| Calcium | 28 mg |
| Potassium | 316 mg |
| Sodium | 151.71 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 25 mg |
| Phosphorus | 146 mg |
| Selenium | 11 mg |
| Zinc | 1 mg |
| Vitamin A | 86 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 12 mcg |
| Folate | 78 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6 mg |
| Choline | 30 mg |
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- Vegetable and Rice Skillet Meal
- Quick Skillet Lasagna
- Hearty Vegetable Beef Soup
Source
Recipe by: Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-rice-soup. Federal works are public domain in the United States.