Chicken Rice Vegetable Soup |
Course : Chicken
Serves: 3 |
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Ingredients:
4 cups fat-free chicken broth |
1 cup frozen mixed vegetables |
1/2 cup onions -- finely chopped |
1/2 cup sliced celery |
1/2 cup cooked rice |
1 teaspoon savory -- or dried thyme |
1/2 cup cooked chicken -- diced |
1 bunch fresh parsley -- snipped |
1 piece OR sliced scallions -- (garnish) |
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Preparation / Directions:
Bring broth to a boil in a sauce pan. Add vegetables, cook to almost tender about 10 minutes, add pasta, seasonings and chicken cook about 3 or 4 minutes.
Put a pinch of chopped fresh parsley on each bowl.
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Nutritional Information:
156 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g Protein; 23g Carbohydrate; 20mg Cholesterol; 731mg Sodium |
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