Lunch

Chicken, Spinach and Rice Soup is for Lunch.

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

Chicken, Spinach and Rice Soup takes 30 minutes to cook.

Chicken, Spinach and Rice Soup makes 10 servings.

The ingredients for Chicken, Spinach and Rice Soup are:

2 quarts c(8 cups) reduced-sodium, fat-free chicken broth or stock
2 cups fresh mushooms, sliced
1 cup black lentils
1 chicken breast, cut into 1/4 inch cubes
1 cup green beans, fresh or frozen
2 cups chopped fresh spinach
1 cup fresh or frozen carrots, sliced
2.5 cups cooked brown rice
1 tbs reduced-sodium soy sauce
1 tsp thyme, dried
2 tbsp parsley, dried

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

1. Combine chicken broth, chicken, mushrooms, lentils, green beans, carrots, soy sauce, seasonings in large stock pot.2. Bring just to a boil, then cover and reduce heat. Let simmer for about 20 minutes, or just until lentils are soft and chicken is cooked through.2. Add cooked brown rice and chopped spinach and stir to combine. Simmer for about five minutes more, or until the spinach is wilted and the rice is heated through.Makes 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user PEA_NEL_OPE.

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

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 130.8

• Total Fat: 0.9 g
• Cholesterol: 13.7 mg
• Sodium: 533.7 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 3.5 g
• Protein: 11.9 g

The dietary needs meet for Chicken, Spinach and Rice Soup is Low Fat