Try this Chicken Rice Soup recipe, or contribute your own.
Suggest a better descriptionPrepare chicken broth. Remove skin from reserved chicken; remove chicken from bones. Cut chicken into pieces. Stir chicken and remaining ingredients into broth. Heat uncovered till hot, about 10 min. Chicken Broth: Cut chicken into pieces. Heat all ingredients to boiling in 4 qt Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 min. Skim off fat if necessary. Remove chicken from broth; reserve chicken. Cool broth slightly and strain. Posted to EAT-L Digest by Shawn Zehnder Lea
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Serving Size: 1 Serving (2416g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1682 | ||
Calories from Fat: 78 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 2068.5mg | 71 % | |
Potassium 1425.7mg | 38 % | |
Total Carbohydrate 355.7g | 105 % | |
Dietary Fiber 31.9g | 127 % | |
Sugars, other 323.8g | ||
Protein 41.3g | 59 % | |
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: 1682
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