Try this Chicken and Brown Rice Soup recipe, or contribute your own.
Suggest a better descriptionIn a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes. - See more at: http://m.wholefoodsmarket.com/recipe/chicken-and-brown-rice-soup#sthash.o35qrrES.dpuf
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 132 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.5mg | 20 % | |
Potassium 366mg | 10 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 23.3g | ||
Protein 5.8g | 8 % | |
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: 132
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