Chicken, Rice And Vegetable Soup Recipe
Servings: 4
Ingredients
- 2 whole chicken breasts, skinned, boned & cut into 1 inch cubes
- 2 tbsp. butter
- 1/2 c. green onion, sliced
- 2 carrots, sliced (1 c.)
- 1 c. green beans
- 1 med. sweet potatoes, peeled & diced
- 1/4 c. rice, uncooked
- 4 c. chicken broth
- 1 teaspoon dry dill weed
Directions
- In 3-qt saucepan, cook chicken in butter for 5 min. Add in remaining ingredients and simmer, covered, for 15 min or possibly till the vegetables and rice are tender. Serve four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 115 | 36% |
| Total Fat 12.96g | 16% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.08g | |
| Cholesterol 60mg | 20% |
| Sodium 496mg | 21% |
| Potassium 728mg | 21% |
| Total Carbs 29.15g | 8% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.56g | 2% |
| Protein 21.77g | 35% |
