Try this Chicken and Rice Soup recipe, or contribute your own.
Suggest a better descriptionCombine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice. Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked . Remove bay leaf. Stir in lime juice just before serving. Makes 8 servings Posted to recipelu-digest Volume 01 Number 449 by Bunny
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 8 | ||
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Calories: 195 | ||
Calories from Fat: 63 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 31.5mg | 10 % | |
Sodium 1208.2mg | 42 % | |
Potassium 293.9mg | 8 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 20g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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