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Ingredients
- 1/2 c. Sliced fresh mushrooms
- 2 Tbsp. Butter
- 6 c. Chicken stock
- 1 c. Cooked chicken
- 1/2 c. White rice, uncooked
- 2 Tbsp. Lemon juice Minced green onions for garnish
Directions
- Saute/fry the mushrooms in the butter. Add in to the soup stock along with the chicken and rice. Cook till the rice is puffy, and serve with a little lemon juice and minced green onions in a bowl.
- To make the chicken stock, simply boil some chicken in water till the meat is falling off the bones. Remove the chicken and the liquid left is the stock. To make this soup extra low fat, refrigeratethe broth and skim off the fat which solidifies on top.
- THis is a very simple but very delicious soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1765g | |
| Calories 1002 | |
| Calories from Fat 440 | 44% |
| Total Fat 49.41g | 62% |
| Saturated Fat 22.13g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 2526mg | 105% |
| Potassium 1699mg | 49% |
| Total Carbs 83.39g | 22% |
| Dietary Fiber 7.3g | 24% |
| Sugars 1.42g | 1% |
| Protein 52.12g | 83% |
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