Chicken Rice Soup Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2: garlic cloves - finely,
1: chopped,
2/3 cup: onion - chopped (about 1,
1 medium: onion),
8 cup: basic chicken stock - (see,
1: recipe),
3: celery stalks - cut in inch slices,
3: carrots - peeled and cut inch thick,
2/3 cup: brown rice - rinsed,
1 cup: chicken - cooked, cut in,
1: bite size chunks,
1 teaspoon: marjoram - dried,
3/4 teaspoon: salt,
1/2 teaspoon: pepper,
Directions:
1. In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons
of the chicken stock until the onion is translucent. Add the celery,
carrots, rice, and remaining chicken stock. Simmer for 40 minutes.
2. Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer
for 2 - 3 more minutes, and serve.
Yield: Makes 8-3/4 cup servings
Each serving has approximately 121 calories, 10.7 g protein, 1.2 g.
total fat (0.7g. unsaturated fat, 0.3 g. saturated fat), 16.3 g.
carbohydrates, 14.8 mg. cholesterol, 1.9 g. fiber, 288 mg. sodium, 26
mg. calcium.
Exchanges per serving: 1/2 meat, 3/4 starch, 2 vegetable.
Source: Fred Towner
From: Fred Towner Date: 13 Jan 96
Yield: 8 servings
Source from luhu.jp
of the chicken stock until the onion is translucent. Add the celery,
carrots, rice, and remaining chicken stock. Simmer for 40 minutes.
2. Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer
for 2 - 3 more minutes, and serve.
Yield: Makes 8-3/4 cup servings
Each serving has approximately 121 calories, 10.7 g protein, 1.2 g.
total fat (0.7g. unsaturated fat, 0.3 g. saturated fat), 16.3 g.
carbohydrates, 14.8 mg. cholesterol, 1.9 g. fiber, 288 mg. sodium, 26
mg. calcium.
Exchanges per serving: 1/2 meat, 3/4 starch, 2 vegetable.
Source: Fred Towner
From: Fred Towner Date: 13 Jan 96
Yield: 8 servings
Source from luhu.jp