Hearty Chicken Rice Soup Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1/2 cup: celery, sliced
2: chicken breast halves, frozen, boned, skinned
2 cans: chicken broth,
1/2 cup: water,
2 cup: mixed veggies, frozen
3/4 cup: uncooked instant rice,
1 tablespoon: dried parsley flakes,
2 teaspoon: salt free lemon herb season.,
Directions:
Spray large saucepan or Dutch oven with nonstick cooking spray. Heat
over med high heat until hot.
Add celery; cook and stir 1 1/2 to 2 mins or until crisp tender.
Add chicken breast halves, broth and water.
Bring to a boil. Reduce heat; cover and simmer 10-12 mins or until
chicken is fork tender and juices run clear, stirring occasionally.
Remove chicken from saucepan; cool slightly. Cut into bite sized
pieces.
Bring broth mixture in saucepan to a boil; stir in frozen veggies.
Return to a boil. Stir in rice, chicken, parsely and lemon and herb
seasoning. Reduce heat; cover and simmer 10 mins or until rice and
veggies are tender.
1 3/4 c serving yields 220 calories, and 2 grams of fat.
Recipe from Fast and Healthy Magazine
Posted by Lisa Greenwood
Yield: 1 servings
Source from luhu.jp
over med high heat until hot.
Add celery; cook and stir 1 1/2 to 2 mins or until crisp tender.
Add chicken breast halves, broth and water.
Bring to a boil. Reduce heat; cover and simmer 10-12 mins or until
chicken is fork tender and juices run clear, stirring occasionally.
Remove chicken from saucepan; cool slightly. Cut into bite sized
pieces.
Bring broth mixture in saucepan to a boil; stir in frozen veggies.
Return to a boil. Stir in rice, chicken, parsely and lemon and herb
seasoning. Reduce heat; cover and simmer 10 mins or until rice and
veggies are tender.
1 3/4 c serving yields 220 calories, and 2 grams of fat.
Recipe from Fast and Healthy Magazine
Posted by Lisa Greenwood
Yield: 1 servings
Source from luhu.jp
Tags
Soups