Chicken, Rice and Vegetable Soup recipe

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Ingredients

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

Nutrition Info

140.4 calories
carbohydrate: 22.5 g
cholesterol: 19.7 mg
fat: 1 g
fiber: 2.6 g
protein: 9.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1101.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.

  2. Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Recipe Yield

4 servings

Recipe Note

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

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