Chicken Rice Soup
Combine onions, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in dutch oven. Bring to a boil; stir once or twice. Simmer, uncovered 20 minutes. Add chicken, simmer uncovered 5 to 10 minutes of until chicken is warmed. Remove bay leaf.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 198 | ||
Calories from Fat: 61 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 31.5mg | 10 % | |
Sodium 487.1mg | 17 % | |
Potassium 406.6mg | 11 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 18.1g | ||
Protein 12.3g | 18 % | |
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: 198
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