Cut each breast in 4 and cook in boiling broth.
Take out chicken and set aside.
Boil rice in broth.
Meanwhile shred chicken.
Drain rice and combine soup, chicken, and rice.
Salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1316g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 365 (23%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 921.2mg||283 %|
|Sodium 1013.3mg||35 %|
|Potassium 3013.6mg||79 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 281.5g||402 %|
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: 1566
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!