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This delicious chicken, rice, and vegetable soup is perfect as a meal, or try it as a snack to stave off hunger between meals.
Ingredients
- 5 cups water, or more as needed, divided
- 1 (14.5 ounce) can chicken broth
- 2 skinless, boneless chicken breast halves – cut into cubes
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 2 cubes chicken bouillon
- 1/3 cup uncooked white rice
- salt and pepper to taste
Directions
Step 1
Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
Step 2
Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 105 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Cholesterol3mg | 1% |
| Sodium1077mg | 47% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber2g | 9% |
| Protein3g | |
| Vitamin C6mg | 29% |
| Calcium48mg | 4% |
| Iron1mg | 6% |
| Potassium291mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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