Heat butter in a large saucepan. Add onion and saute over medium heat until lightly browned. Add chicken, mung beans, garlic and 8 cups water. Add a pinch of salt and bring to a boil. Cover and simmer for 45 minutes, adding water if soup becomes too thick.
Add carrots, turmeric, rice, salt, pepper, green onions, and half of each of the herbs. Cover and simmer for 20 minutes or until mung beans, rice, and chicken are tender. Stir in remaining herbs. Taste and adjust seasonings.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 67.8mg||21 %|
|Sodium 102.3mg||4 %|
|Potassium 310.1mg||8 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 17.6g|
|Protein 16.8g||24 %|
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Calories per serving: 194
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