Try this Chicken and Rice Soup recipe, or contribute your own.
Suggest a better descriptionPrepare rice according to package directions. In large soup pot, combine chicken broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf; bring to a boil. Reduce heat, simmer uncovered for 15-20 minutes or until celery and carrots are tender. Add chicken, simmer uncovered for 5-10 minutes, stirring occasionally. Remove and discard bay leaf. Stir in rice and lime juice immediately prior to serving. If you add the rice earlier, you will need to add more broth to maintain a soup-consistency.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 759 | ||
Calories from Fat: 401 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 235.9mg | 73 % | |
Sodium 234.5mg | 8 % | |
Potassium 685.5mg | 18 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 19.7g | ||
Protein 64.4g | 92 % | |
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: 759
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