CALORIES IN HOMEMADE CHICKEN RICE SOUP RECIPES

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CHICKEN & RICE SOUP RECIPE | EATINGWELL



Chicken & Rice Soup Recipe | EatingWell image

This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.Chicken

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Rice Soup Recipes

Total Time 35 minutes

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 carrots, diced
1 onion, diced
1 stalk celery, diced
7 cups reduced-sodium chicken broth
1 cup instant brown rice
8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
1 cup frozen peas, thawed
¼ cup chopped fresh parsley
2 teaspoons cider vinegar
¼ teaspoon freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.

Nutrition Facts : Calories 174.9 calories, CarbohydrateContent 20.3 g, CholesterolContent 20.9 mg, FatContent 3.9 g, FiberContent 3.2 g, ProteinContent 14.7 g, SaturatedFatContent 0.6 g, SodiumContent 709.1 mg, SugarContent 3.7 g

CHICKEN & RICE SOUP RECIPE | EATINGWELL



Chicken & Rice Soup Recipe | EatingWell image

This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.Chicken

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Rice Soup Recipes

Total Time 35 minutes

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 carrots, diced
1 onion, diced
1 stalk celery, diced
7 cups reduced-sodium chicken broth
1 cup instant brown rice
8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
1 cup frozen peas, thawed
¼ cup chopped fresh parsley
2 teaspoons cider vinegar
¼ teaspoon freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.

Nutrition Facts : Calories 174.9 calories, CarbohydrateContent 20.3 g, CholesterolContent 20.9 mg, FatContent 3.9 g, FiberContent 3.2 g, ProteinContent 14.7 g, SaturatedFatContent 0.6 g, SodiumContent 709.1 mg, SugarContent 3.7 g

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