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    You are in: Home / Recipes / Chicken, Rice and Vegetable Soup Recipe
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    Chicken, Rice and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    John W Wenzelburger's Note:

    I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix, wash and cook the rice, I use a rice cooker.
    2. 2
      Put 3 cups of chicken broth in a 3 qt sauce pan.
    3. 3
      Add last cup of broth later IF you want it more soupy.
    4. 4
      Bring to a slow boil.
    5. 5
      Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
    6. 6
      Cover and simmer for about 15 min until vegetables are soft.
    7. 7
      While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
    8. 8
      Add last clove of the minced Garlic.
    9. 9
      Mix well and bring to a slow boil.
    10. 10
      Add chicken and cover, stir chicken every few minutes until cooked through.
    11. 11
      When Chicken is done add contents of pan to broth mixture.
    12. 12
      When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
    13. 13
      Salt to taste.
    14. 14
      (Taste first; chicken broth can be salty).
    15. 15
      Black Pepper to taste.
    16. 16
      Simmer until mushrooms are soft then serve.

    Ratings & Reviews:

    • on May 01, 2007

      45

      This was quick to cook, but I used 3 pots to make it. I used 4 cups broth. I used extra water and omitted wine when cooking chicken. The chicken tasted really good. Vegs and broth were good too. I might not put in the worcestershire sauce next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken, Rice and Vegetable Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 468.2
     
    Calories from Fat 87
    18%
    Total Fat 9.6 g
    14%
    Saturated Fat 2.6 g
    13%
    Cholesterol 48.4 mg
    16%
    Sodium 872.6 mg
    36%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.7 g
    19%
    Protein 26.8 g
    53%

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