Chicken Rice Soup
|Chicken stock||6 Cup (96 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Tamari soy sauce||To Taste|
|Chopped parsley||2 Tablespoon|
Heat chicken stock to boiling.
Add rice and simmer 35 minutes.
Saute onion and celery in oil for about 5 minutes and add to soup.
Add chicken, correct seasoning and just before serving, add parsley.
Serving size: Complete recipe
Calories 1327 Calories from Fat 484
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 10.2 g51.1%
Trans Fat 0 g
Cholesterol 142.4 mg47.5%
Sodium 2668.6 mg111.2%
Total Carbohydrates 130 g43.2%
Dietary Fiber 5.7 g22.8%
Sugars 26 g
Protein 75 g150.8%
Vitamin A 56.5% Vitamin C 85.4%
Calcium 16.3% Iron 44.8%
*Based on a 2000 Calorie diet