Lunch

Pat's Chicken Rice and Leftover-Veggies Soup is for Lunch.

Pat's Chicken Rice and Leftover-Veggies Soup takes 10 minutes to prepare.

Pat's Chicken Rice and Leftover-Veggies Soup takes 30 minutes to cook.

Pat's Chicken Rice and Leftover-Veggies Soup makes 4 servings.

The ingredients for Pat's Chicken Rice and Leftover-Veggies Soup are:

4 cups chicken broth
8 ounces chicken breast
1 -10 ounce PKG. frozen mixed vegetables
2 cups Uncle Ben's whole grain brown rice

Here is how you make Pat's Chicken Rice and Leftover-Veggies Soup:

Spinkle chicken breast with Mrs. Dash . Bake frozen chicken breast in 375 degree oven for 30 minutes. Remove, cool and cut into bite size pieces.Put chicken broth in pot and add brown rice. Cook according to time on box. Add frozen veggies and chicken pieces.Sprinkle with parmeson cheese and serve with fruit on the side.Number of Servings: 4Recipe submitted by SparkPeople user HAPPYMOM8.

The nutritional information for Pat's Chicken Rice and Leftover-Veggies Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.6

• Total Fat: 5.2 g
• Cholesterol: 35.4 mg
• Sodium: 1,661.5 mg
• Total Carbs: 47.4 g
• Dietary Fiber: 4.8 g
• Protein: 30.5 g

The dietary needs meet for Pat's Chicken Rice and Leftover-Veggies Soup is Low Fat