Soup

Chicken and Rice Soup - Yankee Magazine is for Soup.

Chicken and Rice Soup - Yankee Magazine takes several minutes to prepare.

Chicken and Rice Soup - Yankee Magazine takes several minutes to cook.

Chicken and Rice Soup - Yankee Magazine makes 6 servings.

The ingredients for Chicken and Rice Soup - Yankee Magazine are:

1-1/2 quarts chicken stock (I used 2 cans Swanson 100% fat free, 33% less sodium chicken broth)

2 stalks celery, sliced
2 T chopped parsley
1 carrot, peeled and chopped
1 C cooked rice
1 -2 C chopped, cooked chicken

Here is how you make Chicken and Rice Soup - Yankee Magazine:

Serves 6-8Combine stock, celery, parsley, carrot, and rice in soup kettle and simmer, partially covered, 10 minutes. Add chicken and heat thoroughly.Number of Servings: 6Recipe submitted by SparkPeople user SNIKTAW.

The nutritional information for Chicken and Rice Soup - Yankee Magazine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 139.5

• Total Fat: 1.1 g
• Cholesterol: 45.6 mg
• Sodium: 458.9 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 0.8 g
• Protein: 20.5 g