Chicken Vegetable Rice Soup Recipe

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0 votes | 1077 views
Servings: 6

Ingredients

Cost per serving $1.41 view details

Directions

  1. Boil chicken scraps in water, after boiled let sit and take out bone and scrap by straining. Save water. The separate bone and meat throw away fat or possibly skin. Crack bones (with pliers) and boil in half of stock and add in bouillon cubes.
  2. In a separate pot (magnelite) saute/fry finely minced onions, bell peppers, celery and garlic in extra virgin olive oil. After they are wilted (clear) add in chicken broth. Let come to boil then add in all the stock after straining bones and other stock. Then add in all coarsely minced vegetables. Let it come to boil. Then simmer till vegetables are cooked. Add in poultry seasoning, green onions and parsley. Salt and pepper to taste.
  3. Serve over rice or possibly mix rice in what you plan to serve in.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 627g
Recipe makes 6 servings
Calories 270  
Calories from Fat 103 38%
Total Fat 11.61g 15%
Saturated Fat 2.58g 10%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 588mg 25%
Potassium 641mg 18%
Total Carbs 33.2g 9%
Dietary Fiber 4.7g 16%
Sugars 6.5g 4%
Protein 8.88g 14%
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