This is a very simple but tasty soup. Ready in about 40 mins.
1. Dice the chicken thighs into 1/2" cubes and add to the pot with a
tablespoon of chilli oil. Cook a medium until chicken is slightly
browned.
2. Dice all remaining ingredients except the cabbage and add to the
pot
3. Cook until the vegetables begin to release their juices
4. Add the broth and bring to a boil.
5. Toss in the rice.
6. Cook until the rice is tender. Finely shred/slice the cabbage, add
to the pot and cook for an additional few minutes until the cabbage
softens and becomes aromatic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (645g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1332 | ||
Calories from Fat: 832 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.4g | 123 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 38.3g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 460mg | 142 % | |
Sodium 434.4mg | 15 % | |
Potassium 1231.3mg | 32 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.5g | ||
Protein 114.6g | 164 % | |
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: 1332
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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