Dinner

Chicken, Rice and Veggie Soup is for Dinner.

Chicken, Rice and Veggie Soup takes 15 minutes to prepare.

Chicken, Rice and Veggie Soup takes 90 minutes to cook.

Chicken, Rice and Veggie Soup makes 10 servings.

The ingredients for Chicken, Rice and Veggie Soup are:

12 ounces Chicken Breast ,cut into bite sized cubes
8 cup fat free, reduced sodium chicken broth
1 stalk, large Celery, raw
1 cup, chopped Carrots, minced
1 onion chopped fine
1 tbsp Butter Or spray pan with cooking spray)
1 tsp salt (or Mrs. Dash salt sub)
1/4 tsp Pepper, black
2 tsp Poultry seasoning
1 tbsp Parsley, dried
3 cup Water
2 chicken bouillon cubes (reduced sodium)
1 cup Brown Rice, long grain
1 small bag Green Giant Frozen Mixed Vegetables

Here is how you make Chicken, Rice and Veggie Soup:

In large stock pot, melt butter. Add onions, celery, and carrots. Cook until crisp tender. Add chicken breast and brown til no longer pink. Drain. In same pan, add broth, water, seasonings and rice. Bring to a boil, reduce heat, stir and simmer for 1 hour. Add frozen vegetables and cook and stir for additional 30 minutes. ServeServing Size: 10Number of Servings: 10Recipe submitted by SparkPeople user SANDYP53.

The nutritional information for Chicken, Rice and Veggie Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 110.3

• Total Fat: 2.3 g
• Cholesterol: 24.2 mg
• Sodium: 495.0 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 1.6 g
• Protein: 11.4 g