Brunch

Chicken and Brown Rice Vegetable Soup is for Soup.

Chicken and Brown Rice Vegetable Soup takes 20 minutes to prepare.

Chicken and Brown Rice Vegetable Soup takes 40 minutes to cook.

Chicken and Brown Rice Vegetable Soup makes 8 servings.

The ingredients for Chicken and Brown Rice Vegetable Soup are:

8 oz. Cube Cut Up Chicken Breast Half
8 Tbp. Salt Free Chicken Bullion
8 Cups Water
2 Tbp. Newman's Own Black Bean Corn Salsa
2 1/2 Cups Frozen Mixed Vegetables
1/2 cup Low Sodium Black beans (rinsed)
1 Cup Uncooked Success Brown Rice
1 Tsp. Minced Garlic
1/8 Tsp. Celery Seed
1/8 Tsp Ground Ginger
1/8 Ground Cumin
1/8 Tsp. Ground Parika
1/4 Tsp. Onion Powder
2 Tbp. Cornstarch
1/4 cup water
Salt Substitute, Pepper to taste

Here is how you make Chicken and Brown Rice Vegetable Soup:

Combine:Water, Bullion, All Dry Seasonings, Salsa, Frozen Veggies In a Large Saucepan. Bring to boil. Add chopped chicken. Bring to boil again. Reduce heat to low (simmer) for 15-20 mins. Add Success rice and rinsed black beans to pot. Simmer low until chicken is no longer pink and veggies are soft rice done. Then set to high. Meanwhile combine corstarch and 1/4 cup water in measuring cup. Mix well. Stir in corstarch slowly for desired consistancy. Serves 8 Number of Servings: 8Recipe submitted by SparkPeople user MADFATTWOMAN.

The nutritional information for Chicken and Brown Rice Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.0

• Total Fat: 0.7 g
• Cholesterol: 16.4 mg
• Sodium: 73.6 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 1.6 g
• Protein: 9.5 g

The dietary needs meet for Chicken and Brown Rice Vegetable Soup is Low Fat