Chicken and Brown Rice Soup

Rice Side Dish - Side Dish

A low calorie soup that's easy to make.

Brief

Prep 15 mins

Cook: 1hr40 mins

Total: 1hr55 mins

Servings: 10

Yield: 10 servings

Chicken and Brown Rice Soup

Ingredients

5 cups chicken broth

2 skinless

boneless chicken breast halves

1 cup diced celery

1 cup diced onion

¼ cup diced carrots

¼ cup corn

¼ cup drained and rinsed black beans

1 teaspoon dried sage

1 teaspoon ground black pepper

1 teaspoon salt

1 bay leaf

¾ cup brown rice

Mexican Rice I

Side Dish

Directions

Step 1

Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.

Step 2

Stir shredded chicken celery onion carrots corn black beans sage pepper salt and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended about 20 minutes. Add brown rice to soup and simmer until rice is tender about 1 hour.

Nutritional Information

Chicken and Brown Rice Soup

Servings Per Recipe:10

Calories: 101.3

% Daily Value *

Protein: 6.8g 14%

Carbohydrates: 15.4g 5%

Dietary Fiber: 1.6g 7%

Sugars: 1.8g

Fat: 1.2g 2%

Saturated Fat: 0.2g 1%

Cholesterol: 14.2mg 5%

Vitamin A Iu: 628.9IU 13%

Niacin Equivalents: 3.3mg 26%

Vitamin B6: 0.2mg 10%

Vitamin C: 2.3mg 4%

Folate: 17mcg 4%

Calcium: 20.8mg 2%

Iron: 0.7mg 4%

Magnesium: 31.6mg 11%

Potassium: 164.3mg 5%

Sodium: 759mg 30%

Thiamin: 0.1mg 10%

Calories From Fat: 11

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.