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Name: rice chicken vegetable soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: not set
Ingredients: 2 pounds Chicken cut in half; 6 whole carrots medium size; 4 whole Bell pepper green or red medium; 2 whole leeks mostly white a little part of green; 4 whole Squash summer squash; 2 tablespoons olive oil; 4 tablespoons butter earth balance vegan butter; 12 cups water; 2 whole Chicken bouillon use the better n chicken ones; 1 tablespoon vegetable bouillon used the paste better than buoillon; 4 cups brown rice cooked; 3 tablespoon cornstarch; 1 teaspoon salt

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INGREDIENTS

2 pounds Chicken ; cut in half
6 whole carrots ; medium size
4 whole Bell pepper ; green or red medium
2 whole leeks ; mostly white a little part of green
4 whole Squash ; summer squash
2 tablespoons olive oil
4 tablespoons butter ; earth balance vegan butter
12 cups water
2 whole Chicken bouillon ; use the better n chicken ones
1 tablespoon vegetable bouillon ; used the paste better than buoillon
4 cups brown rice ; cooked
3 tablespoon cornstarch
1 teaspoon salt

Servings

INSTRUCTIONS

1. fill a large pot with 12 cups of water turn on medium high on stove top.

2. Remove insides from whole chicken and toss.

3. cut the whole chicken in half

4. place the chicken in the water. Heat the water on medium high until it boils.

5. turn the water temperature down to medium and cook the chicken for 40 minutes or until meat begins to fall off the bone.

6. while the chicken is cooking chop the veggies into small pieces. Add olive oil to pan and saute: bell pepper, carrots and leeks together. when getting soft add butter and saute the squash until just barely soft. add the salt and stir.

7. when the chicken is done poor the broth and chicken through a strainer over a bowl. dump the broth back into the pot.

8. add the sauteed veggies to the pot.

9. pull the skin off the chicken and tear up the meat the size you like and add to the pot.

10. add the rice.

11. bring the pot to a boil and then put on low. cook for 10 minutes or so and enjoy.

NOTES

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rice chicken vegetable soup

2 pounds Chicken cut in half
6 whole carrots medium size
4 whole Bell pepper green or red medium
2 whole leeks mostly white a little part of green
4 whole Squash summer squash
2 tablespoons olive oil
4 tablespoons butter earth balance vegan butter
12 cups water
2 whole Chicken bouillon use the better n chicken ones
1 tablespoon vegetable bouillon used the paste better than buoillon
4 cups brown rice cooked
3 tablespoon cornstarch
1 teaspoon salt

1. fill a large pot with 12 cups of water turn on medium high on stove top.
2. Remove insides from whole chicken and toss. 
3. cut the whole chicken in half
4. place the chicken in the water.  Heat the water on medium high until it boils.
5. turn the water temperature down to medium and cook the chicken for 40 minutes or until meat begins to fall off the bone.
6. while the chicken is cooking chop the veggies into small pieces. Add olive oil to pan and saute: bell pepper, carrots and leeks together.  when getting soft add butter and saute the squash until just barely soft. add the salt and stir.

7. when the chicken is done poor the broth and chicken through a strainer over a bowl. dump the broth back into the pot.  
8. add the sauteed veggies to the pot.
9. pull the skin off the chicken and tear up the meat the size you like and add to the pot. 
10. add the rice. 
11. bring the pot to a boil and then put on low.  cook for 10 minutes or so and enjoy.

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Nutrition

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Serving Size: 1 Serving (361g)
Recipe Makes: 20 Servings

Calories: 233
Calories from Fat: 115 (49%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 2g
Cholesterol 46.2mg		14 %
Sodium 208.3mg		7 %
Potassium 453.2mg		12 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 16.1g
Protein 10.8g		15 %
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.

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Calories per serving: 233

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