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Add a photoChicken-Rice Soup is a delicious, hearty and quick recipe for lunch or a light dinner. It takes only (10) minutes to prepare and (30) minutes to cook. Made with simple ingredients. Canned chicken breast, celery, carrots, onion, rice and canned chicken broth are seasoned, combined and simmered on the stove-top. It is also a healthy, low fat, low calories, low carbohydrates, low cholesterol, low sugars, diabetic-friendly and Weight Watchers (5 PointsPlus) recipe.
Ingredients
- 5-1/2 cups canned chicken broth
- 1/8 tsp poultry seasoning
- 1/8 tsp dried thyme, crushed
- 1 medium-size carrot, peeled, sliced (about 1/2 cup)
- 1 celery rib, sliced (about 1/2 cup)
- 1 small onion, finely chopped (about 1/4 cup)
- 1/2 cup uncooked long grain white rice
- 2 (4.5 oz) cans white chunk-style (water-pack) chicken breast, drained
Directions
- Heat the broth, poultry seasoning, thyme, carrot, celery and onion in a 3 quart-size saucepan over medium-high heat to a boil. Stir in the rice. Reduce heat to low. Cover and cook 20 minutes or until rice is tender.
- Stir the chicken into the saucepan; cook until mixture is hot and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 523mg | 22% |
| Potassium 334mg | 10% |
| Total Carbs 21.58g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.86g | 1% |
| Protein 5.14g | 8% |
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