Soup

Chicken Breast and White Rice Soup is for Soup.

Chicken Breast and White Rice Soup takes 15 minutes to prepare.

Chicken Breast and White Rice Soup takes 120 minutes to cook.

Chicken Breast and White Rice Soup makes 6 servings.

The ingredients for Chicken Breast and White Rice Soup are:

3-Boneless, Skinless Chicken Breasts (4 oz each)
8-cups of water (cooks down to about 6)
3-Maggi Chicken Bouillon Cubes
1/2 Cup both chopped celery & onion
3 oz-Baby Carrots (about 12-chopped or whole)
1 1/2 Cups Instant White Rice (dry)
Salt, pepper, and spices to taste like onion & garlic powder, paprika, and parsley.

Here is how you make Chicken Breast and White Rice Soup:

In med-large pot combine water, whole chicken breasts and rest of ingredients EXCEPT rice. Bring to boil and then let simmer, covered for 1 1/2 hours, stirring ocassionally. After this time, remove chicken breasts, bring broth & veggies up to a boil again then stir in rice. Cut chicken into bite sized peices and return to the pot. Cover again, turn down to low heat and continue to cook for another half hour or more. If the soup becomes too thick once rice expands you can add some more water and continue to cook 15 minutes more. Makes Approximately 6 (1 Cup) Servings.Number of Servings: 6Recipe submitted by SparkPeople user JAN11661.

The nutritional information for Chicken Breast and White Rice Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 162.5

• Total Fat: 1.6 g
• Cholesterol: 27.5 mg
• Sodium: 1,862.9 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 1.6 g
• Protein: 13.7 g

The dietary needs meet for Chicken Breast and White Rice Soup is Low Fat