Soup

Chicken vegetable soup with brown rice is for Soup.

Chicken vegetable soup with brown rice takes 20 minutes to prepare.

Chicken vegetable soup with brown rice takes 90 minutes to cook.

Chicken vegetable soup with brown rice makes 6 servings.

The ingredients for Chicken vegetable soup with brown rice are:

Chicken Stock, home made or low sodium, 8 cup (or a chicken carcass, if you have time to make your own)
Chicken Thigh, 4 thigh
Chicken Drumstick, 1 drumstick

Broccoli, fresh, 1 cup, chopped
Carrots, cooked or raw, 0.5 cup slices
Spinach, frozen, 1 cup
*Tomatoes, red, ripe, canned, whole, no salt added, 1 16 ounce can
Zucchini, 1 cup, sliced
Lima Beans, .25 cup
Sweet Corn, Fresh, 1 cup
Garlic, 3 cloves
Celery, raw, 3 stalk

Brown rice, 1 cup cooked

Here is how you make Chicken vegetable soup with brown rice:

Unless you are using premade or bought stock, put a picked-over chicken carcass into a stock pot with the uncooked thighs/drumsticks, and if you like some bay leaves and/or peppercorns. Cover with water and leave to simmer for at least 45 minutes. (This can be done in the slow cooker, and just left on overnight/all day)Cool, pour the stock into a defatting cup/gravy separator and remove the grease, and pick over the bones for the meaty cooked chicken bits, leaving behind the bones, fat, and skin.Return the stock and chicken to the stock pot. Bring it back to a boil. Add the vegetables and garlic. Season to taste--Italian seasoning, Thai chili paste, or whatever you like. After the vegetables are cooked, add a cup of leftover cooked brown rice and serve promptly. Alternately, you can toss in a third of a cup of uncooked brown rice fifteen minutes before adding the vegetables.The vegetables included in the recipe are just a guideline. I usually treat this as an opportunity to clean out all the little bits of things left in the fridge and freezer.Serving Size: makes 6 very generous servingsNumber of Servings: 6Recipe submitted by SparkPeople user MATOCIQUALA.

The nutritional information for Chicken vegetable soup with brown rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 188.8

• Total Fat: 3.3 g
• Cholesterol: 50.0 mg
• Sodium: 300.0 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 5.0 g
• Protein: 18.6 g