Soup

Karen's Chicken and Rice Soup is for Soup.

Karen's Chicken and Rice Soup takes 15 minutes to prepare.

Karen's Chicken and Rice Soup takes 60 minutes to cook.

Karen's Chicken and Rice Soup makes 8 servings.

The ingredients for Karen's Chicken and Rice Soup are:

8 cups of water
3 TBSP salt
3 TBSP Black Pepper
1 TBSP White Pepper (optional)
1-2 lbs of chicken (whole chicken cut up or boneless breasts)
1-2 white onions, quartered
1 C Fresh Parsley
1 14.oz. can of crushed or whole tomotoes
1 C celery, chopped
1 C carrots, diced (optional)
1 C yellow summer squash cut in slices and halved
1 C zucchini
1 package of Kashi 7 whole grain pilaf

Here is how you make Karen's Chicken and Rice Soup:

Makes 8 servings; 15 minutes to prep (chopping); 50-60 to boil.Fill soup pot with water, salt, pepper (black and white), parsley, onions, celery, and chicken. Let chicken cook fully (if necessary de-bone) and cut into pieces. Takes appx. 15-20 minutes to cook on a medium temperture. Add Kashi rice to pot, then add summer squash, zucchini and tomotoes. Let simmer for another 25 minutes. Soup is done when you decide it is, may be kept warm for a long time (though your squash may get a bit soft). Enjoy!Number of Servings: 8Recipe submitted by SparkPeople user MINIK2009.

The nutritional information for Karen's Chicken and Rice Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 305.2

• Total Fat: 4.2 g
• Cholesterol: 5.1 mg
• Sodium: 2,769.7 mg
• Total Carbs: 58.7 g
• Dietary Fiber: 11.8 g
• Protein: 12.8 g

The dietary needs meet for Karen's Chicken and Rice Soup is Low Carb