Post by marlaoh on Apr 3, 2004 10:33:24 GMT -6
Lowfat Chicken, Rice and Vegetable Soup
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
0.333333 cup uncooked white rice
salt and pepper to taste
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
Serves 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Fat: 1.64
Carbs: 22.84
Protein: 10.21
Calories: 146.95
Alcohol: 0.00
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
0.333333 cup uncooked white rice
salt and pepper to taste
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
Serves 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Fat: 1.64
Carbs: 22.84
Protein: 10.21
Calories: 146.95
Alcohol: 0.00